What you'll need:
6 salmon steaks
1 onion, sliced thin
1 carrot, sliced into rounds (I just used a handful of pre-cut carrot chips)
1 lemon, sliced thin
1 knob of ginger (about the size of your thumb or a little smaller), sliced
6 whole cloves
1 quart (4 cups) water
1/2 cup red wine vinegar
1/2 cup light brown sugar
In a pan or pot (I prefer a pan but this time used a pot) place everything except the fish, vinegar and sugar.
Bring to a boil and then simmer, covered, for about 15 minutes.
Add the fish and cook, covered, over medium low heat until the fish is cooked through; about 10 minutes.
Remove fish from the pot and boil the liquid again, uncovered, until it is reduced by half; about 10 minutes.
Strain, saving the carrots, and add the vinegar and brown sugar to the liquid.
Place the fish into a container (I prefer glass) and pour the broth over it.
Chill the the refrigerater for at least 2 hours and for as long as 24.
Serve, garnished with the carrot slices.
The veg and water in the pot just b4 boiling
Just after adding the fish. You can see they are already starting to cook.
This is the fish and broth with the carrots getting ready to chill out in the fridge.
That's my last photo. I'd like to show it plated but it just didn't happen. Too much to do on Rosh Hashana.