Poached Sweet and Tangy Salmon

Esther Deutsch

Recipe By Esther Deutsch

Cook & Prep: 8 h 25 m
Serving: 6
No Allergens

Preference: Parve
Difficulty: Easy
Occasion: Shabbat
Diet: Pescetarian
Source: Whisk by Ami Magazine

Ingredients (7)

Main ingredients

6 salmon fillets, 4-6-ounces each
1 cup Gefen Hot and Spicy Duck Sauce

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Gefen Duck Sauce
1 cup Heaven & Earth Ketchup

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Heaven & Earth Tomato Ketchup
3/4 cup brown sugar
4 tablespoons lemon juice
4 tablespoons apple cider vinegar
1 small red onion, thinly sliced

Start Cooking

Cook the Fish

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).

Prepare the Sauce

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.

Note:

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

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Reviews
Questions and answers (1)

Poached Sweet and Tangy Salmon

Serving

Is this meant to serve cold?

Posted by Fschon |January 1, 2018
- salmon
Replies:

Cold or room temp is great.

Posted by Chaiaadmin|January 4, 2018

2

Community Rating No Ratings Yet.

Poached Sweet and Tangy Salmon

Serving

Is this meant to serve cold?

Posted by Fschon |January 1, 2018
- salmon
Replies:

Cold or room temp is great.

Posted by Chaiaadmin|January 4, 2018

2

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