Salmon on the stove top?

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Forum -> Recipe Collection -> Shabbos and Supper menus

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sped ↓

Wed, Dec 28 2011, 7:22 am

I have some salmon fillet I would like to prepare for Shabbos, but my oven is milchig. What are some good, quick and easy ways I can prepare it on the stive top? I haven't decided whether to serve it Fri night, Shabbos day or both, so please indicate of it would be good cold too.
Thanks!

tsiggelle

Wed, Dec 28 2011, 8:21 am

steam/ fry onions and vegetables, and add the salmon half way through.

cook with onion and carrot with a lot of sugar .

steam on a low flame, 10 minutes each side, approx, in a non-stick pan without water/oil/seasonings. I really like the delicate salmon taste. you could add seasonings if you want. no water nesseccary if you steam on a low flame, small burner.

jelly belly

Wed, Dec 28 2011, 8:28 am

Moroccan fish

mamaleh

Wed, Dec 28 2011, 9:31 am

Sweet & sour (good cold)

ra_mom

Wed, Dec 28 2011, 3:20 pm

cream sauce salmon or poached salmon. but great cold or at room temperature.

fc8899

Wed, Dec 28 2011, 3:28 pm

salmon in pink sauce:
boil up water in a pot and add salmon and cook for 20min.
then make a mixture of equal parts of ketchup, mayo, vinegar and sugar. I use a half a cup of each
put the salmon (without the water) into a container/ aluminum pan and pour sauce on top. cover tightly and marinate overnight.
its really good

chocolate moose

Wed, Dec 28 2011, 3:43 pm

I have several recipes here, do a search

Sherri

Wed, Dec 28 2011, 3:47 pm

fc8899 wrote:

Yup, this tastes great. (I have added some water to the mixture, too.)

SS6099

Wed, Dec 28 2011, 8:47 pm

I second the sweet and sour salmon. Our FAVORITE! And it can be served cold as well (tastes even better that way).

Redbird

Wed, Dec 28 2011, 9:07 pm

Me and my hubby swear by this one:

Salmon with balsamic Sauce:

Salt and pepper 4 salmon fillets.
Fry in 2 tbs canola oil 10-15 minutes TURNING ONCE, turn off heat
make dressing: 1/4 cup water, 1/4 cup balsamic vinigar, 4 1/2 tbs lemon juice, 4 tbs brown sugar.
Pour over salmon, bring to a boil and simmer until liquid is reduced to about 1/3 cup.

Its great hot, I never had it cold so I dont know what that tastes like.

↑ sped ↓

Thu, Dec 29 2011, 12:31 am

Wow! Thanks so much for all your sugestions. Now I just need to decide which one to make Smile

↑ sped

Wed, Jan 11 2012, 5:53 am

I made the pink sauce salmon in the end. I had all teh ingrediens so it was really simple to make., And yes, it was a real hit! Yum!!!
Thank you

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