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Recipe by Rivky Kleiman

Sweet and Sour Salmon

Sweet and Sour Salmon add or remove this to/from your favorites
Parve Parve
Easy Easy
12 Servings
Allergens

No Allergens specified

I can’t believe it’s been over 25 years since I first tasted this amazing dish at my friend Rooksie’s Shabbos table. As a newlywed I was thrilled to add this to my sure-bet files. Special thanks to Mrs. Erie Gestetner for sharing this recipe (passed down from her Aunt Malchie, a”h).

Ingredients

Main ingredients

  • 12 1 and 1/4-inch (3-centimeter) salmon fillets

  • 1 red onion, sliced thinly in rings

  • 2 cloves garlic, such as Mr. Dipz Peeled Garlic, sliced in half

  • 1 cup water

  • 1 cup vinegar (use gluten-free if needed)

  • 1/2 cup sugar

  • 10 ounces Heaven & Earth Ketchup (a little less than 1 and 1/4 cups)

  • 1 small handful pickling spice


Wine Pairing

Pacifica Riesling

Directions

Prepare the Fish

1.

Fill a large pot halfway with water and bring to a boil.

2.

Drop fillets into boiling water and cook for 12 minutes. Turn off flame, but do not remove fish from pot.

3.

Slice red onion and garlic cloves into a roaster pan.

4.

Mix the remaining marinade ingredients together and pour over onion and garlic.

5.

Carefully remove fish slices from water and lay on marinade. Spoon some marinade over each fillet. Cover with foil and refrigerate.

Notes:

The fish’s flavor intensifies as it sits. I recommend preparing this three days in advance.

Credits

Photography: Daniel Lailah. Food Styling: Amit Farber.

Sweet and Sour Salmon

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Sarah
Sarah
5 years ago

Sugar sub Can I sub stevia for the sugar in this recipe or will it interfere with the marinating process?

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Cnooymow{shman
Cnooymow{shman
Reply to  Sarah
5 years ago

I am not sure how Stevia works chemically. I don’t see why it wouldn’t add the taste needed though.The vinegar the pickling spice will do their job.

Sooymous
Sooymous
Reply to  Cnooymow{shman
5 years ago

Thanks! Sugar is a preservative too, but hopefully the vinegar and pickling spices will be enough of a preservative here. Off to find out!

Ioonymuwif
Ioonymuwif
Reply to  Sooymous
5 years ago

You can try honey or Silan (date syrup) instead of the sugar. Stevia liquid from experience gives a very bitter after taste, stevia powder may be better but not too much. Enjoy and come back to tell us how it worked out!!

En}o}wah
En}o}wah
Reply to  Ioonymuwif
5 years ago

If you are diabetic, silan is not really good, also agave. While they are sugar substitutes, they are still “sugar”. Try splenda, it will give you the sweet without a bad aftertaste and not disturb you sugar level.

Sooymous
Sooymous
Reply to  En}o}wah
5 years ago

Back to report: It had a strong vinegar taste. I don’t know if that’s due to the amount of vinegar in the recipe or the stevia substitution, but not everyone went for it.

Cnooymow{shman
Cnooymow{shman
Reply to  Sooymous
5 years ago

Thanks for letting us know Sarah!

Snoymous
Snoymous
Reply to  Cnooymow{shman
4 years ago

Whenever I use stevia in a recipe that also has vinegar I use half vinegar and half water – sometimes even 1/3 vinegar and 2/3 water. Taste the liquid as you add the amounts to be sure it isn’t too vinegary.

esty rosenfeld
esty rosenfeld
7 years ago

fish does this fish work with other fish like can i do the same recipe with flounder?

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Moonymowsischman
Moonymowsischman
Editor
Reply to  esty rosenfeld
7 years ago

You can poach other types of fish and use the same sauce. We would recommend poaching flounder in a wide bottomed saucepan with about 1.5-2 cups of gently simmering water, so the fish doesn’t fall apart. Flounder fillets will probably take 4-5 minutes to cook through, or until they flake easily and are opaque throughout. Let us know how it comes out!