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Recipe by Esther Deutsch

Poached Sweet and Tangy Salmon

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Poached Sweet and Tangy Salmon
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

8 Hours, 25 Minutes
Diets
- Pescatarian

Ingredients

Main ingredients

Directions

Cook the Fish

1.

Rinse fish and pat dry.

2.

Fill a large saucepan with enough water  to cover fish. Bring to a boil over high heat.  Reduce heat to low and place salmon in pan. Make sure salmon is completely covered with water. Cover and simmer on low for 18 minutes only.

3.

Remove from heat. Remove salmon from water and place in a non-reactive dish (do not use foil).

Prepare the Sauce

1.

To prepare sauce, combine duck sauce, ketchup, brown sugar, lemon juice, vinegar, and thinly sliced red onions. Pour over salmon and marinate overnight. Keep refrigerated.

Notes:

To serve, scoop a generous amount of sauce over salmon.

Recipe tags

apple cider vinegar brown sugar dairy free duck sauce fish hot and spicy ketchup marinade marinated no mayo no mayonnaise non-dairy pareve parve poached poached salmon protein salmon sauce Shabbos simple simple suppers sweet sweet and tangy
Poached Sweet and Tangy Salmon

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Frady Schonfeld
Frady Schonfeld
6 years ago

Serving Is this meant to serve cold?

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Cnooymow{shman
Cnooymow{shman
Reply to  Frady Schonfeld
6 years ago

Cold or room temp is great.

0
wpdiscuz   wpDiscuz

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