RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Salmon, Sweet & Sour w/Ginger - pareve
"Gefilte fish, chicken soup, kugel, roast chicken and brisket are among traditional Shabbat dishes. Fish has always been an essential part of a Shabbat meal. Great importance is placed in acquiring, at any cost, the best possible fish. "As an alternative to gefilte fish, try the Sweet and Sour Salmon." SWEET AND SOUR SALMON WITH GINGER Serves 8-10 2 onions, peeled, cut into thin round slices and separated into rings 1/3 cup each brown sugar, lemon juice and white raisins 2 bay leaves 4 pieces cracked (crystallized) ginger 1-1/2 tsp. salt 8 cloves 4-1/2 cups water few sprigs fresh dill (optional) 4 thick slices salmon (filets, if possible) about 4 lbs. 2 lemons, cut in paper-thin slices Combine onions, sugar, lemon juice, raisins, bay leaves, ginger, salt, cloves and water and simmer about 10 minutes or until onions are soft. Add fish and poach gently about 15 minutes or until fish flakes apart when tested with a fork. (Be careful not to overcook, as fish should not fall apart.) Remove to a deep dish so all pieces can lie in a single layer. Place lemon slices on top and pour cooked liquid (including spices and onions) over fish; liquid should barely cover. Chill overnight. Serve cold. May be kept several days in refrigerator. Betty Newman, Jewish Bulletin of Northern California
