The salmon recipe

Quoted from an email:
It’s vinegar and brown sugar, equal amounts, somewhere between half a cup to a cup, a bay leaf, raisins, and a sliced onion.

Cooking:
We usually make this from frozen fish so what to do if it’s fresh were not sure. 
Three-four slices my mom usually microwaves it, with enough water that the fish is half-covered: five to seven minutes to defrost on low, then eight to twelve minutes on high, turn it over at some point.

For more than 3-4 slices, you should cook it in a pot.

Should be tightly covered (microwave or pot)

Basically you can tell that it’s ready when it doesn’t look raw anymore.

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