CookMama12/13/10




A simple light fish that can be made with slices of salmon or fillet salmon. It can be served as an appetizer with dill sauce on the side or as a main dish. This fish tastes better cold and tastier when it sits in its own juice overnight or for a few hours. It stays fresh and delicious for a couple of days, so it is a great recipe to serve on yom tov.






  • SERVING/YIELD
    10


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #388





















  • CookMama











INGREDIENTS













  • 10 slices salmon-any kind










  • 6 cup water










  • 2 cup white vinigar










  • 2 cup sugar










  • 3 tsp salt










  • 6-8 bay leaves










  • 1½ tsp pickling spice










  1. Put all ingredients in pot besides for slices of fish. Bring to boil.



  2. Reduce flame to medium. Add fish slices skin down. Don't crowd the slices. Cook 20-25minutes.



  3. Let fish cool. Place slices in airtight container. Pour some of the juice over fish just enough to cover slightly. You can strain the liquid. Discard all bay leaves and pickling spice.















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REVIEWS

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Average user rating from: 2 user(s)

Rating:
 
5.0   (2)
 
 
Rating:
 
5.0
Reviewed by malk
December 16, 2011
 

This is so simple to make and fish comes out tasty, soft, moist and delicious. Perfect for shabbos, yomtov or any other time :)!
Thanks for a great recipe.

 

Great easy to make salmon for shabbos

Rating:
 
5.0
Reviewed by rachel
December 14, 2010
 

I make this salmon for shabbos all the time and it there are few recipes that combine taste and ease like this one. The salmon lasts well in the fridge as well.

 
 
 
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