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Parve
Easy
6 Servings
Allergens 
No Allergens specified
8 Hours, 25 Minutes
Diets
6 salmon fillets, 4-6-ounces each
1 cup hot and spicy duck sauce
1 cup Glicks Ketchup
3/4 cup Haddar Brown Sugar
4 tablespoons lemon juice
4 tablespoons Tuscanini Apple Cider Vinegar
1 small red onion, thinly sliced
Rinse fish and pat dry.
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.
Remove from heat. Remove salmon from water and place in a non-reactive dish (do not use foil).
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.
How Would You
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How long would this last in the fridge?
Hi Shavy,
It depends on what your comfort left is. I would say it would stay good for at least 3 days.
-Chana Tzirel from Kosher.com
Serving Is this meant to serve cold?
Cold or room temp is great.