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Salmon Steaks

Salmon Steaks


4 slices salmon
1 Tbsp. oil
1 onion diced
1 carrot diced
2 Tbsps. raisins
1 bay leaf
8 peppercorns
Dash salt
1 tsp. sugar
1 Tbsp. lemon juice

Wash, scrape and drain fish.

Heat oil in 10-inch skillet or wok on medium flame and sauté onion, carrot and raisins for 5 minutes. Add bay leaf, peppercorns, salt and sugar. Stir 1 minute. Add salmon and lemon juice. Cover and cook over low flame for 15 to 20 minutes until the fish flakes easily with fork.

USE: Wok or 10-inch skillet
YIELDS: servings

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Yael Brussels January 2, 2013

How do you keep it warm? Wouldn't the fish be overcooked if left on the plata from start of shabat until dinner time? Reply

Chani Benjaminson, September 27, 2010

Flame Electric stoves vary, perhaps try a 2 or 3? Reply

Yael Gaiesville, FL, USA September 22, 2010

Salmon On an electric stove, what number is a "low flame"? Reply

Chani Benjaminson, October 13, 2008

salmon A slice refers to a slice of a fillet of salmon, the standard weight of a slice per person is between 6 or 8 oz, but use your judgment! Reply

Kelly Geva Ramla, Israel October 12, 2008

salmon what exactly is a slice of salmon? Reply

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Cook It Kosher - Food Blog