Sweet and Sour Salmon

1. 1

   Cut the raw salmon into 2-inch thick pieces.

2. 2

   Dredge in the salt and then let stand for one hour.

3. 3

   In a saucepan, combine the vinegar, water, sugar, bay leaf, stick cinnamon, garlic, lemon slices, and raisins (or blueberries), and bring to a brisk boil.

4. 4

   Rinse the salt from the salmon under cold running water, then place the fish in the boiling liquid in the saucepan.

5. 5

   Reduce the temperature to low and allow to simmer for 30 minutes total.

6. 6

   When salmon is has simmered for 25 minutes, place the cold water in a bowl and add the gingersnaps, allowing them to disintegrate (using enough cold water for them to disintegrate but not be too liquidy).

7. 7

   At 30 minutes of simmering, add the gingersnap mixture to the salmon, stir gently, and increase the heat to boiling.

8. 8

   Allow to boil for 1 minute, then remove the fish to a serving platter and pour the liquid with all the ingredients over the fish.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.