SWEET AND SOUR SALMON
Sweet and Sour Salmon. Broiled salmon filets brushed with a quick and easy sweet and sour sauce!
Provided by Kelley Simmons
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to broil and position the oven rack to the top rack. Line a baking sheet with foil and spray with non stick cooking spray. Place the salmon filets skin side down on the prepared baking sheet, set aside.
- In a small saucepan combine soy sauce, vinegar, sugar, thai chili sauce, garlic and cornstarch. Bring to a simmer and whisk constantly until the sauce has thickened.
- Brush half of the sauce on top the salmon filets. Place in the oven and broil for 8-10 minutes or until the salmon is fully cooked, brushing the remaining sauce on top halfway through cooking. If the salmon starts to get too brown move the rack down some.
- Once the salmon has cooled a bit remove the skin and serve immediately with green onions and sesame seeds for garnish, if desired.
Nutrition Facts : Calories 280 kcal, Carbohydrate 9 g, Protein 34 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 427 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
SWEET AND SOUR PICKLED BELL PEPPERS BY THE JAR
I don't always have enough peppers or even want to can them, so I've cut this recipe down so it can fit into one jar and be stored in the refrigerator. What could be easier! The original recipe is from "Better Homes and Gardens, Can It!"
Provided by threeovens
Categories Peppers
Time 40m
Yield 1 pint, 12 serving(s)
Number Of Ingredients 12
Steps:
- Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions.
- In a large saucepan, combine sugar, water, vinegars, celery seeds, peppercorns, mustard seeds, garlic, bay leaf, and salt; bring to a boil, stirring to dissolve the sugar.
- Reduce heat to low and simmer, covered, for 15 to 20 minutes.
- Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool.
- Cover and store in the refrigerator up to 6 months.
Nutrition Facts : Calories 78.6, Fat 0.1, Sodium 99.8, Carbohydrate 18.8, Fiber 0.7, Sugar 17.6, Protein 0.4
PICKLED SALMON
This sounds odd, but is a fresh tasting and delicious appetizer. The next time I make this I think I'll add some chopped dill to the serving bowl. If you like pickled herring, you will love this pickled salmon.
Provided by Geema
Time P1DT30m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Rinse salmon, pat dry, and cut into 3/4 inch pieces.
- Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
- Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
- Rinse fish well and pat dry.
- While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
- Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
- Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
- Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
- When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
- Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.
Nutrition Facts : Calories 338.1, Fat 15.6, SaturatedFat 1.7, Cholesterol 98.2, Sodium 1681.7, Carbohydrate 5.9, Fiber 0.8, Sugar 2.5, Protein 38.2
PICKLED SWEET &SOUR SALMON
Make and share this Pickled Sweet &sour Salmon recipe from Food.com.
Provided by Malki
Categories Kosher
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil water, place fish in water and turn down to slow boil cook for 35 minutes.
- Let cool completely.
- Separately bring 2 cups water with the rest of ingridients to a boil.
- Place cooled salmon in container and pour marinade sauce over fish. Keeps for 2 weeks.
Nutrition Facts : Calories 136.2, Sodium 4.8, Carbohydrate 33.4, Sugar 33.3
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