The flavor is subtle and is reminiscent of pickled salmon, but with gentler texture and flavor.
- Cook Time
- Prep Time
- 1 onion, thinly sliced
- ⅓ cup sugar
- 2 lemons, sliced
- 1 tablespoon black peppercorns (optional)
- 1 tablespoon kosher salt
- 2 bay leaves (optional)
- 2 cups water
- 4 salmon fillets
1. Bring all ingredients, except salmon, to a boil, lower to a simmer and add the salmon into the pot.
2. Cover and cook on low for twenty minutes.
3. To prevent salmon from falling apart, allow to cool before transferring.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW