Amarante
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 Sat, Nov 26 2016, 8:49 pm
More delicate than the traditional versions.
Almost Aunt Sandy’s Sweet-and-Sour Salmon
Source: Melissa Clark - In the Kitchen with A Good Appetite
Time: 30 minutes, plus chilling if desired
Serves 8 as an appetizer
6 cups fish broth
3 garlic cloves, smashed and peeled
1 bay leaf
Kosher salt to taste
1 small red onion, thinly sliced
½ bunch thyme
8 center-cut, skin-on wild salmon fillets, 3 ounces each
Freshly ground black pepper to taste
½ cup golden raisins
1 small lemon, thinly sliced
¼ cup balsamic vinegar
2 tablespoons light brown sugar
Challah, for serving
1. Preheat the oven to 350°F. In a large pot, simmer the fish broth with the garlic, bay leaf, and salt for 15 minutes.
2. In the bottom of a 9 × 13-inch baking dish, scatter the red onion and half of the thyme. Place the salmon on top, skin side down, and season with salt and pepper. Scatter the remaining thyme, raisins, and lemon on top.
3. Stir the vinegar and sugar into the broth and let simmer for 1 minute to dissolve the sugar. Remove the garlic and bay leaf from the broth, and carefully pour over the fish. Bake for 8 to 10 minutes, until the fish is just cooked through to taste. Serve hot, warm, or cold, with challah for dipping into the broth.
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