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Forum
-> Recipe Collection
-> Shabbos and Supper menus
sped
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 Wed, Dec 28 2011, 10:22 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!
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tsiggelle
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Wed, Dec 28 2011, 11:21 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.
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ra_mom
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Wed, Dec 28 2011, 6:20 pm
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cream sauce salmon or poached salmon. but great cold or at room temperature.
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fc8899
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Wed, Dec 28 2011, 6:28 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
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chocolate moose
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Wed, Dec 28 2011, 6:43 pm
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I have several recipes here, do a search
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Sherri
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Wed, Dec 28 2011, 6:47 pm
| fc8899 wrote: | 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 | Yup, this tastes great. (I have added some water to the mixture, too.)
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SS6099
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Wed, Dec 28 2011, 11:47 pm
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I second the sweet and sour salmon. Our FAVORITE! And it can be served cold as well (tastes even better that way).
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Redbird
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Thu, Dec 29 2011, 12:07 am
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.
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sped
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Thu, Dec 29 2011, 3:31 am
Wow! Thanks so much for all your sugestions. Now I just need to decide which one to make  .
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sped
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Wed, Jan 11 2012, 8:53 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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