Confessions of a Serial Entertainer by Steven Stolman

Author:Steven Stolman [Stolman, Steven]
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2015-03-08T22:00:00+00:00

Sweet-and-Sour Salmon en Gelée

Serves 6

6 (4-ounce) salmon fillets

3 medium yellow onions, sliced

3 cups water

2 teaspoons kosher salt

1/2 cup freshly squeezed lemon juice

1/2 cup white vinegar

2 tablespoons sugar

1 teaspoon pickling spice

1/4 teaspoon peppercorns

1 bay leaf

1 package unflavored gelatin

2 whole lemons, thinly sliced

To a large straight-sided sauté pan, add the salmon, onions, water, salt, lemon juice, vinegar, sugar, pickling spice, peppercorns, and bay leaf. Bring to a boil and reduce to a simmer. Cook for 20 to 25 minutes, until salmon is light pink and cooked through. Remove salmon and transfer to a large baking dish.

Strain the liquid from the sauté pan into a saucepot, and then add the gelatin. Dissolve the gelatin by bringing the liquid to a boil for 2 minutes. Pour the liquid over the salmon and top with sliced lemons. Cool to room temperature, cover, and refrigerate overnight. Serve cold.

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