Sweet And Sour Salmon (aka Pickled Salmon)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 4 | – 8 | ||
INGREDIENTS
| 4 | Salmon steak, or baby salmon | |
| steaks or salmon trout | ||
| steaks | ||
| 1 | Onion, sliced | |
| 1 | t | or less salt |
| 3 | Bay leaves | |
| 1 | Box, 1 oz. raisins | |
| 1/2 | c | Sugar |
| 1/2 | c | Vinegar |
INSTRUCTIONS
Place all ingredients in a saucepot. Cover with water. Bring to a boil. Cover, and cook for 1/2 hour on a small flame. Chill, and enjoy. PS - This also freezes well, but as with all fish dishes, not for too long! It can (and should) be made at least one day in advance, and will last for about 5 days in the fridge. Posted to JEWISH-FOOD digest V97 #037 From: Unkap@aol.com Date: Tue, 24 Sep 1996 23:31:38 -0400
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Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.9mg
Potassium: 130mg
Carbohydrates: 35.9g
Fiber: <1g
Sugar: 32.2g
Protein: <1g