Tina'S Sweet And Sour Salmonn

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   1 to 3 days before:

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   Slice a large onion, and put in the bottom of a large frying pan. Put the salmon stakes on top of the onions. Slice the second onion and put it on top of the salmon. Mix together the salt, pickling spice, pepper, sugar, white vinegar and water. Pour over the fish. Cover and bring to a boil, then lower the heat to simmer. Let simmer for 8 minutes. Turn off the heat, leave the cover on and let cool in the pan. When cool, transfer to a non-reactive pan and refrigerate.

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   Can also use a side of salmon -- have butcher cut into individual servings, with the skin on. After cooked, slide skin off.

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   A P M :

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   Here is the recipe just as I got it from my mother. First of all, I don't use salmon steaks, they're too big for an appetizer or first course. I use slices from a filet. Second, I just dump everything over the fish - it gets all mixed up when it comes to a boil. You don't have to use a frying pan, just any shallow pan with a lid. I usually make 3 to 4 batches. Also, I serve it with mayonnaise mixed with horseradish.

* Per serving · 4 servings · Values may vary.

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