I have a brother-in-law (who also happens to be a rabbi) who makes this fish every week lekavod Shabbos. It is a sweet and sour fish, and it will last for up to a week in the refrigerator.
- 1¼ cups sugar -
- 2 Vidalia onions, sliced crosswise -
- 2 tsp salt -
- 2½ Tbsp fresh lemon juice -
- 2½ Tbsp white vinegar -
- 6 to 7 cups water -
- 7 to 8 bay leaves -
- 12 allspice berries -
- 6 slices salmon, appetizer size, no skin (about 2 lbs.) -
1. Place the sugar and onions in a large pot over low heat and let cook slowly until sugar melts and onions begin to soften, about 10 minutes. Stir with wooden spoon occasionally. Add salt, lemon juice and vinegar, and cook for about 5 more minutes. Add water, bay leaves and allspice and bring to a boil.
2. Reduce temperature and add pieces of fish, one at a time. Cover and simmer for 10 to 12 minutes. Remove from heat, uncover and let cool. Serve at room temperature.