Almost Aunt Sandys Sweet And Sour Salmon Food
ALMOST AUNT SANDY'S SWEET AND SOUR SALMON
All my other relatives served gefilte fish at holiday meals, but not Aunt Sandy. Instead of breaking the fast on Yom Kippur with gefilte fish, kugel and bagels and lox, she made potage Parmentier, pesto pasta salad and, her masterpiece, sweet and sour fish in a shimmering aspic. In my version, I reduced sugar and substituted balsamic for the sharper wine vinegar. I added raisins and sliced lemons, an idea stolen from a similar recipe I found online. I eliminated the peppercorns, which were unpleasant to crunch, adding aromatic thyme instead. Finally, because I didn't want aspic, I substituted prepared fish broth for the mess of boiling bones. The broth was light and refreshing with a gentle acidity that was balanced by the sweetness of the raisins. And the fish was succulent and rich and suffused with flavor.
Provided by Melissa Clark
Categories easy, quick, appetizer
Time 40m
Yield 8 appetizer servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a large pot, simmer fish broth with garlic, bay leaf and salt for 15 minutes.
- In a 9-by-13-inch baking dish, scatter red onion and half of the thyme. Place salmon on top, skin side down, and season with salt and pepper. Scatter remaining thyme, raisins and lemon on top.
- Stir vinegar and sugar into broth and let simmer for 1 minute to dissolve sugar. Remove garlic and bay leaf from broth; carefully pour broth over fish. Bake for 8 to 10 minutes, until fish is just cooked through to taste. Serve hot, warm or cold, with challah for dipping into broth.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 708 milligrams, Sugar 9 grams
SWEET AND SOUR SALMON
This unique recipe adapted from one by Bess Cleveland came from the "Alaskan Cookbook for Homesteader or Gourmet." She says, "This may be eaten either hot or cold, but we like it best when cold." Prep time includes sit time for dredged salmon.
Provided by Julesong
Categories Berries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the raw salmon into 2-inch thick pieces. Dredge in the salt and then let stand for one hour.
- In a saucepan, combine the vinegar, water, sugar, bay leaf, stick cinnamon, garlic, lemon slices, and raisins (or blueberries), and bring to a brisk boil.
- Rinse the salt from the salmon under cold running water, then place the fish in the boiling liquid in the saucepan. Reduce the temperature to low and allow to simmer for 30 minutes total.
- When salmon is has simmered for 25 minutes, place the cold water in a bowl and add the gingersnaps, allowing them to disintegrate (using enough cold water for them to disintegrate but not be too liquidy).
- At 30 minutes of simmering, add the gingersnap mixture to the salmon, stir gently, and increase the heat to boiling. Allow to boil for 1 minute, then remove the fish to a serving platter and pour the liquid with all the ingredients over the fish.
- Serve. Makes 4 servings.
Nutrition Facts :
SWEET AND SOUR SALMON
This tastes better the second day and is good for potlucks. I buy a variety of colored peppers in bulk, slice and freeze them, then pull out the amount when needed.
Provided by Borealis Beegirl
Categories Short Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pull bones out of salmon with pliers and cut into chunks, then poach in water.
- Saute onion, pepper and mushrooms in butter until tender.
- Add tomatoes and cooked salmon.
- Drain pineapple, reserve syrup.
- Combine sugar, cornstarch and mustard. Stir in with the pineapple syrup, vinegar and soy sauce. Add to onion mixture. Cook, stirring constantly until thick and clear. If needed, may be thinned with water.
- Add pineapple chunks. Serve over rice.
Nutrition Facts : Calories 420.7, Fat 10, SaturatedFat 4.4, Cholesterol 51.8, Sodium 615.5, Carbohydrate 64.6, Fiber 4, Sugar 53.1, Protein 20.9
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