Almost Aunt Sandy’s Sweet and Sour Salmon

Published: September 4, 2009

Time: 30 minutes, plus chilling if desired

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6 cups fish broth
3 garlic cloves, smashed and peeled
1 bay leaf
Salt and freshly ground black pepper, to taste
1 small red onion, thinly sliced
1/2 bunch thyme
8 center-cut skin-on wild salmon fillets, 3 ounces each
1/2 cup golden raisins
1 small lemon, thinly sliced
1/4 cup balsamic vinegar
2 tablespoons light brown sugar
Challah, for serving.
1. Preheat oven to 350 degrees. In a large pot, simmer fish broth with garlic, bay leaf and salt for 15 minutes.
2. 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.
4. 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.
Yield: 8 appetizer servings.