Sweet and Sour Salmon
FOOD PREPARATION BY BRYNIE GREISMAN | FOOD AND PROP STYLING BY AMIT FARBER | PHOTOGRAPHY BY DANIEL LAILAH
As a newlywed I was thrilled to add this to my sure-bet files. Was it really 25 years ago that I first tasted this amazing dish at my friend Rooksie’s Shabbos table?
INGREDIENTS
Serves 12
- 12 1¼-inch (3-cm) salmon fillets
MARINADE
- 1 red onion sliced thinly in rings
- 2 cloves garlic sliced in half
- 1 cup water
- 1 cup vinegar
- ½ cup sugar
- 10 oz (283 g) ketchup (a little less than 1¼ cups)
- 1 small handful pickling spice
PREPARATION
Fill a large pot halfway with water and bring to a boil. Drop fillets into boiling water and cook for 12 minutes.
Turn of flame but do not remove fish from pot. Slice red onion and garlic cloves into a roaster pan.
Mix the remaining marinade ingredients together and pour over onion and garlic.
Carefully remove fish slices from water and lay on marinade. Spoon some marinade over each fillet.
Cover with foil and refrigerate.
Note The fish’s flavor intensifies as it sits. I recommend preparing this 3 days in advance.
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