What you need
How I make it
Fill a bowl with cold water and the lemon slices and soak the salmon in it for 10-15 minutes.
Pour a little oil into a wide pot with a lid. Layer the onion slices on the bottom and the tomato slices over them.
Scatter the garlic cloves and chili pepper on top.
Take the salmon out of the water and pat dry with paper towels. Lay it in the pot in a single even layer.
Lay the bunch of parsley or cilantro over everything and cover the pot.
Set the pot over high heat. Meanwhile, bring a kettle of water to a boil.
Put the spices and soup powder in a 4-cup measuring jug, fill with 3 cups of the boiling water and stir.
Pour the mixture over the fish, add water just to cover and put the lid back on.
Bring to a boil, then turn the heat to the lowest setting and cook for 3 hours.
Serve with challah.
What I've learned
- The longer it cooks, the better it tastes.
- When I don't want to use soup powder, I leave it out of the spices and add a cup of ready-made stock to the fish after pouring in the spiced water. For the kosher version it should be a pareve stock, since fish isn't cooked with meat.
Source: ChefEf (chefef.com)