Simple Pickled Salmon

This recipe is from my Pesach collection, but can be made all-year-round. It's great because it's easy-to-make and you can make it several days in advance. The longer you let it marinade, the better it gets.

This one is, admittedly, not very healthy because it does involve a fair amount of sugar. I suppose you could use agave if you wanted to splurge on a cup!

You'll need:

6 slices of salmon
1 cup of sugar
2 cups of water
1 cup of freshly squeezed lemon juice (no cheating -- no bottled stuff!)
2 onions, sliced thin
2 lemons, sliced
2 tsp. salt
1/2 tsp. ginger (optional)

Directions:

Combine all ingredients except fish and bring to a boil. Add fish, cover and cook over low flame until the fish is flaky (about 15 minutes). Cool and refrigerate at least overnight before serving.  Lasts up to two weeks refrigerated.

Serve Chilled.

Comments

[Janina]

Chicken and rice; my husbands favorite!
2 cups rice.
2 chickens, cut up.
Flavorings of your choice, such as:
sliced oranges, dates, craisins, currants, cranberry sauce, cinnamon, lemons, or try the Pereg spice packets

Rub garlic, pepper, salt, tons of paprika all over the chicken. Throw in the flavorings to the rice, except the orange/lemon. Place chicken on top of rice bed. Place slices of oranges all over the chicken. Fill with water about 1/2 way up the chicken, at least 4 cups of water. Cover tightly.
Bake at 350 for 1.5 hours (it's different depending on stoves!). Make sure rice is cooked through, and chicken isn't dry. Uncover at end, broil for a crispy top!