Baked Salmon with Prune Sauce

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By Joyce Goldstein

Published 1992

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Most of us are used to combining prunes with meat and poultry, but the notion of serving prunes with fish may appear a bit unusual. This traditional Russian sauce is a variation of the classic sour plum sauce called Tkemali and is reminiscent of a good tsimmes. I think you’ll find the combination most harmonious with salmon, trout, and sole. Simple roast or boiled potatoes and spinach are fine accompaniments.