When I first saw this New York Times “Almost Aunty Sandy’s Sweet and Sour Salmon recipe, I was skeptical. I love salmon and this recipe looked easy enough to make, but I worried it had potential to be bad. I gave it a try anyway and to my pleasant surprise, I really enjoyed it. Red onions can sometimes ruin a dish for me, but I was shocked how much I loved them in this sauce. The perfect balance of sweet and sour is found in this sauce. Whip up this recipe for an easy dinner that looks impressive. But make sure you don’t forget to remove your bay leaf and thyme before serving it to your friends.
Servings: 8 appetizer servings
Time: about 40 minutes
- 6 cups fish broth
- 3 garlic cloves, smashed and peeled
- 1 bay leaf
- freshly ground black pepper, to taste
- 1 small red onion, thinly sliced
- ½ bunch thyme
- 8 center-cut skin-on wild salmon fillets, 3 ounces each
- ½ cup golden raisins
- 1 small lemon, thinly sliced
- ¼ cup balsamic vinegar
- 2 tablespoons light brown sugar
- Challah, for serving (optional)
- Preheat oven to 350 degrees. In a large pot, simmer fish broth with garlic, bay leaf and salt for 15 minutes.
- In a 9-by-13-inch baking dish, scatter red onion and half of the thyme. Place salmon on top, skin side down, and season with salt and pepper. Scatter remaining thyme, raisins and lemon on top.
- Stir vinegar and sugar into broth and let simmer for 1 minute to dissolve sugar. Remove garlic and bay leaf from broth; carefully pour broth over fish. Bake for 8 to 10 minutes, until fish is just cooked through to taste. Serve hot, warm or cold, with challah for dipping into broth.