Name: Salmon in Vinegar Sauce (Uraguli Dzmarshi)
Yield: Serves 3 to 4
Cuisine: Georgia
Ingredients: Freshly ground black pepper; ½ cup water; 1 cup white wine vinegar; ½ teaspoon salt; 2 tablespoons chopped parsley; 1½ pounds salmon fillet; 1 medium onion, peeled and minced; 2 large bay leaves, crushed

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

The taste of salmon pairs well with vinegar in this appealing, sweet-sour dish.

Ingredients

1½ pounds salmon fillet
Freshly ground black pepper
2 large bay leaves, crushed

Method

Rub the salmon with pepper to taste and bay leaves. Let sit for 30 minutes.

Prepare a charcoal fire.

In a large skillet, simmer the onion with the vinegar, water, and salt for 15 minutes.

When the coals are ready, grill the salmon until just flaky. Transfer the fish to the skillet and heat gently in the sauce for a minute or two. Serve hot, garnished with parsley.