Quantities Ingredients
1 - 1 1/2 lbs.
| Salmon steaks (not too thick), or filets |
1/2 c.
|
Vinegar
|
1/2 c.
|
Water
|
1/2 c.
|
Raisins
|
1 large
|
Carrot, sliced
|
1 large
|
Onion, sliced
|
| 1 | Lemon, sliced |
| Salt | |
| Cornstarch | |
| 1 c. | Sugar (1 cup for each 2 cups sauce liquid you have, if you change quantities) |
Preparation Procedures:
If possible, use a skillet or pot wide enough to fit the salmon in one layer.
1.
In the pot put the water, vinegar, raisins, onions, carrots, lemon, and
a pinch of salt (you can add more at the end if you need to). Bring to a
boil, gently place the salmon in the pot and simmer, basting often,
until just done (about 7 – 10 minutes for fish that is 1” thick).
2. Lift out the fish and place it in one layer in a flat, rimmed pan (you’ll have sauce you’ll be putting over it). Measure the amount of sauce and return it to the pan.
3. Thicken the sauce: use 1 tablespoon cornstarch for each cup sauce liquid, or a little more if you want it thicker (it tastes so good and you’ll want it to sit on the fish, not just as sauce). Mix the cornstarch with cold water, then add to the sauce and cook until the sauce becomes translucent & thickens.
4. In a separate pan, stirring constantly, caramelize the sugar until light brown or tan. Add it to the thickened sauce liquid and stir until completely dissolved.
Note: the sugar may clump - just keep warming the sauce and stirring and eventually the sugar will dissolve and blend in.
5. Pour the sauce over the fish, cool, then refrigerate. Serve cold or cool.
Additional notes: This
is a wonderful summer supper as well as a Sunday brunch dish. The
onion, carrot, and lemon slices are served with the fish, and people
usually eat them (they can be arranged attractively around and atop the
salmon.)
Slice
the lemon very thin, so that the tasty peel will cook through. I slice
the carrots and onions a bit thicker - you want them cooked, but so they
retain their individual tastes while being tender enough to eat
comfortably.
We
love the sauce, but if you want less, reduce the vinegar & water to
1/4 c. each, but not the raisins or vegetables. Adjust the sugar at the
end as noted.