Sweet ’n Sour with Avocado Ranch Dressing
- 8 salmon fillets, cut into 1¼-inch (3-cm) cubes
- 4 onions, sliced in rings
- 1 cup sugar
- 10 tsp lemon juice
- 1 avocado, halved
- 1⁄2 cup pareve sour cream
- 1⁄2 cup mayonnaise
- 1 tsp garlic powder
- 1⁄2 cup fresh cilantro leaves
- 1 Tbsp lime juice
Place onions and sugar in a large pot over medium heat and stir until the sugar begins to dissolve. Cover the pot and allow the onions to cook at a low boil for 15 minutes, stirring occasionally, until soft and translucent. Add the lemon juice and stir to combine. Neatly lay the salmon slices over the onion mixture.
Cover the pot and allow the fish to cook for 20 minutes. Remove the pot from the heat. Transfer the fish slices to a 10x15-inch (25x40-cm) pan. Top fish with the onion mixture. Seal with foil and refrigerate. Serve with Avocado Ranch Dressing.
To prepare the dressing: Place all dressing ingredients in a bowl and puree with an immersion blender.
Note: The flavor of this fish enhances over time, so it’s best to prepare it at least a day in advance. The dressing can be refrigerated for up to 3 days.
Rivky Cohen of Lakewood, NJ, says:
I make this recipe allll the time because my husband likes having fish. It works especially well for the Nine Days, when we need to come up with different ideas for healthy proteins every night!
In a lazy moment, sometimes I’ll use either a Caesar salad dressing I have in the fridge or Salad Mates’ Truffle Mayo instead of the Avocado Ranch Dressing. I like to make a spice rub for fish in general. I’ll mix onion powder, garlic powder, paprika, salt, and pepper or onion powder, garlic powder, salt, and lemon pepper. Then I cook it as directed. The salmon works really well with lemon, which helps to minimize the fishy taste.
(Originally featured in Family Table, Issue 702)
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