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ISO Grunwald (Pavillion 39) Sweet/Sour Salmon recipe

 
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Mevater




 
 
 
 

Post Thu, Dec 31 2020, 1:01 pm
The Grunwald Pavillion 39 Sweet/Sour Salmon is perfect.

The sauce is colorless so theres no brown sugar or colored ingredients.

Does your salmon come out like theirs?

Also, how do you cook it? What kind of pot?

Any tips are appreciated.

The below recipe may be close.

Any opinions?

https://www.fromthegrapevine.c.....teaks

The sweet and sour flavor in this salmon steak recipe comes from caramelizing onions, and then adding vinegar and pickling spice to the cooking liquids. This creates an intensely flavorful "gravy" for your fish steaks to cook in, and they’ll do that without any help from you. Simply drop in the steaks, and your work is done.

Cold pickled salmon is a great dish to serve at a party; it can be made in advance and tastes even better after a day or two of marinating in the cooking juices.

Serve with a fresh garden salad and dry white wine. And don’t forget the after-dinner mints!

INGREDIENTS
2 5-ounce salmon steaks (or fillets)
3/4 cup sugar
2 large onions, sliced into rings
1 teaspoon pickling spice
3/4 cup vinegar
2-3 bay leaves
Salt and black pepper to taste
DIRECTIONS
Place onion slices and sugar in pot over medium heat. Cook for 20 minutes, or until onions are soft, stirring occasionally.

Add water, vinegar, bay leaves, pickling spice, salt and pepper and bring to a boil.

Place steaks into pot, reduce heat and cook on medium flame for 20 minutes.

Turn off heat, remove pot from heat and allow to cool. Transfer to fridge. Serve cold.

Steaks will stay fresh in the fridge for at least three days.
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ra_mom




 
 
 
 

Post Thu, Dec 31 2020, 2:33 pm
https://www.imamother.com/foru.....00508
You can add vinegar if you like the sour sweet taste over the poached.
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noosheen




 
 
 
 

Post Fri, Jan 01 2021, 10:12 am
ra_mom wrote:
https://www.imamother.com/forum/viewtopic.php?t=100508
You can add vinegar if you like the sour sweet taste over the poached.


Ra mom, I’m making the recipe that u originally posted here. Do I rinse off the salt & sugar from fish before boiling it?
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ra_mom




 
 
 
 

Post Fri, Jan 01 2021, 11:28 am
noosheen wrote:
Ra mom, I’m making the recipe that u originally posted here. Do I rinse off the salt & sugar from fish before boiling it?

No.
Enjoy!
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noosheen




 
 
 
 

Post Fri, Jan 01 2021, 12:50 pm
ra_mom wrote:
No.
Enjoy!


Whoops!!

Too late.
I’m sure it’ll taste ok.

What happens if it’s rinsed?
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ra_mom




 
 
 
 

Post Fri, Jan 01 2021, 1:39 pm
noosheen wrote:
Whoops!!

Too late.
I’m sure it’ll taste ok.

What happens if it’s rinsed?

Nothing will happen. Smile It just gives a drop more taste if it stays on.
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noosheen




 
 
 
 

Post Fri, Jan 01 2021, 3:39 pm
ra_mom wrote:
Nothing will happen. Smile It just gives a drop more taste if it stays on.


I’m reading over the recipe now. I made a mistake. I didt boil the water for 10-12 min before adding the salmon.
I’m sure it’ll taste ok but that’s prob a huge reason y the fish tastes flavourful
I’ll no for next shabbos.
Teaches me (again) not to talk on phone when I’m trying out a new recipe 🤷‍♀️
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Mevater




 
 
 
 

Post Sat, Jan 02 2021, 6:32 pm
Update: I tried the recipe that I posted and it was perfect,

https://www.fromthegrapevine.c.....teaks

It was very similar to Grunwald's but I cooked way more salmon than 2 pieces in the recipe in the same amount of broth, so of course Gruinwalds was sweeter. I loved this recipe though. Easy and salmon had prefect texture.

The recipe didnt say how much water to use though so I did an equal amount of vinegar and water. Id love to know the intended amount.
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