Salmon a la Ruchama
by Yaffa Shepsel
1 1/2 cup sugar
3 cups water
3/4 cup apple juice
3/4 cup vinegar
2 teaspoons salt
5 bay leaves
4 cloves garlic, sliced
6 salmon steaks
1. Cook onions with sugar over medium flame
until sugar is a pale caramel color, about 20 minutes. Watch
carefully and stir frequently to prevent scorching.
2. Add 3 cups water and mix into onion-
sugar, along with apple juice, vinegar, salt, bay leaves and
garlic. Simmer for 10 minutes. Remove from heat.
3. Preheat oven to 350 degrees F. Wash fish
and pat dry; place in a shallow, ovenproof dish. Pour
prepared sauce over fish. Bake uncovered for 30 minutes.
4. Refrigerate, tightly covered, for 2-3
days. Yield: 6 servings.
[My fishstore man said that gram for gram,
salmon is not more expensive than carp, since you only buy
the meat, not the head. And it certainly is a special