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Issue 403: Sweet and Sour Salmon

Ricky Kleiman

The cucumber garnish brings this salmon to a whole new level

Wednesday, July 26, 2017

 Mishpacha-Recipe

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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Inspired by a sushi roll I like. The lemons are the secret

Issue 372: Minestrone Soup

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