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5 pounds salmon, skin removed and filleted
1 tablespoon vinegar
¾ cup brown sugar
2 onions, sliced
1 lemon, sliced
½ cup lemon juice
1 tablespoon salt
1 bay leaf
10 black peppercorns
Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for 30 to 45 minutes. Cool and refrigerate. Can be served as an appetizer or as a main course for a lighter lunch.
Table design by Irwin Weiner of Design2share.com
Photographed by Simon Scheiner at The Perfect Portrait
Table design by Irwin Weiner of www.design2share.com
Photographed by Simon Scheiner of www.theperfectportrait.com
1. Carmel Private Collection, Cabernet Sauvignon, available at www.onlinekosherwine.com, $17
2.Spiral Stem wine glass, Yurana glass, available in our shop, $12
