Poached Sweet and Tangy Salmon

Esther Deutsch Esther Deutsch
5.0 (1 reviews)
8h 25m 6
Easy Pescatarian Low Carb Gluten Free Low Fat Parve

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.

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2 Comments

Shavy Hershkowitz •

How long would this last in the fridge?

Chana Fox Kosher.com Team •
Reply to Shavy Hershkowitz

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

Frady Schonfeld •

Serving Is this meant to serve cold?

Chaia Frishman •
Reply to Frady Schonfeld

Cold or room temp is great.