Prep 1 hr
Cook 30 mins
This unique recipe adapted from one by Bess Cleveland came from the “Alaskan Cookbook for Homesteader or Gourmet.” She says, “This may be eaten either hot or cold, but we like it best when cold.” Prep time includes sit time for dredged salmon.
- 2 lbs fresh salmon
- 1 tablespoon salt
- 1 cup vinegar
- 3 cups water
- 1⁄2 cup sugar
- 1 bay leaf
- 1⁄3 cinnamon stick
- 1 garlic clove, minced
- 1 lemon, sliced thin
- 1⁄2 cup seedless raisins or 1⁄2 cup dried blueberries
- 12 gingersnaps
- 1⁄2-1 cup cold water
- Cut the raw salmon into 2-inch thick pieces. Dredge in the salt and then let stand for one hour.
- In a saucepan, combine the vinegar, water, sugar, bay leaf, stick cinnamon, garlic, lemon slices, and raisins (or blueberries), and bring to a brisk boil.
- Rinse the salt from the salmon under cold running water, then place the fish in the boiling liquid in the saucepan. Reduce the temperature to low and allow to simmer for 30 minutes total.
- When salmon is has simmered for 25 minutes, place the cold water in a bowl and add the gingersnaps, allowing them to disintegrate (using enough cold water for them to disintegrate but not be too liquidy).
- At 30 minutes of simmering, add the gingersnap mixture to the salmon, stir gently, and increase the heat to boiling. Allow to boil for 1 minute, then remove the fish to a serving platter and pour the liquid with all the ingredients over the fish.
- Serve. Makes 4 servings.