I enjoy fish prepared simply, drizzled with a little olive oil and seasonings and then grilled, baked or pan fried.  But the hardest thing about most fish dishes, at least for a working mom, is that the fish really needs to be bought AND prepared AND eaten on the same day.  If by some miracle I had time to make it across town to the fish store on a weeknight, I'd be left with no time (or energy) to actually prepare the fish! :) Trips to the fish store are reserved for weekends and vacation days.

That's why sweet and sour salmon is one of my very favorite ways to prepare fish. It keeps in the fridge for a few days (I've gone up to five without poisoning my family) and in the freezer for a few weeks. Oh, and did I mention that the kids love it? They eat it without a word of complaint and even ask for doubles. That certainly makes a mommy feel good!

Sweet and Sour Salmon
This is my mother's recipe and one I have enjoyed for years. We never tire of it! Make sure not to overcook the fish; uncover it immediately to stop the cooking. 

1/3 cup brown sugar
1 onion, chopped
4 salmon fillets, skin scraped clean
4 bay leaves
1/4 cup raisins

1/4 cup lemon juice

Heat a large shallow pot over medium heat. Add the brown sugar and onion, and cook for about 10 minutes, stirring occasionally, until the onions are soft and the sugar is caramelizing. 

Add the salmon to the pan, skin side down. Add the bay leaves, raisins, and lemon juice. Then add enough water to come about halfway up the sides of the fillets. 

Cover the pot and bring to a boil over high heat. Reduce to a simmer and cook for exactly 17 minutes. Do not overcook. 

Uncover the pot and let the fish cool completely before transferring it to a glass or other non-reactive container. Refrigerate for at least five hours, or up to a few days. (Or, freeze for up to a few weeks.)

Linking this to Ultimate Recipe Swap