Recipe: Sweet and Sour Salmon

Serves 6

1 medium onion, peeled and sliced

2 medium carrots, peeled and sliced into rounds

2 bay leaves

1-inch piece gingerroot, sliced

4 whole cloves

½ teaspoon salt

5 cups water

1 cup dry white wine

2 pounds salmon fillet

1 tablespoon vegetable oil

3 tablespoons white wine vinegar

2 teaspoons sugar

Freshly ground black pepper to taste

1/3 cup dried currants

¼ cup chopped walnuts

2 tablespoons minced parsley

Lemon wedges

1. Place the onion, carrots, bay leaves, ginger, cloves, salt, water and wine in a pan large enough to hold the salmon, such as a nonreactive metal roasting pan. Place over medium heat (using 2 burners if necessary), and bring just to a boil. Reduce the heat and simmer 15 minutes.

2. Place the salmon in the pan, spooning some of the hot liquid over, cover and simmer 12 to 13 minutes per inch of thickness, or until the salmon tests done. Remove the salmon with wide spatulas and cool in refrigerator. When cool enough to handle, remove the bones and skin. Place in a shallow bowl.

3. Strain the liquid into a saucepan and bring to a boil. Continue boiling until the liquid has reduced to 1 cup. Add the oil, vinegar, sugar and pepper; simmer 5 minutes. Stir in the currants and walnuts. Pour over the salmon and refrigerate several hours, until completely chilled.

4. Just before serving, sprinkle with the parsley and garnish with the lemon wedges.

Data per serving:

Calories 356

Protein 42g

Fat 17g

Carbohydrates 9g

Sodium 177mg

Saturated fat 3g

Monounsaturated fat 5g

Polyunsaturated fat 7g

Cholesterol 73mg

From "The International Jewish Cookbook" by Faye Levy