Best 3 Almost Aunt Sandys Sweet And Sour Salmon Recipes

Indulge in a culinary journey with Almost Aunt Sandy's Sweet and Sour Salmon, a tantalizing dish that harmonizes the tangy zest of lemon and the subtle sweetness of honey. This delectable salmon recipe is complemented by a medley of veggies, including tender-crisp bell peppers, vibrant carrots, and succulent pineapple chunks, all enveloped in a luscious sauce.

Embrace your inner chef and explore a world of flavors with Almost Aunt Sandy's culinary creations. Dive into the richness of her Beef and Broccoli Stir-Fry, where succulent beef strips and crisp-tender broccoli florets dance in a savory sauce. Experience a taste of the Orient with her irresistible Asian Chicken Wings, where chicken wings are coated in a delectable sweet and savory glaze. Satisfy your sweet cravings with her divine Chocolate Chip Banana Bread, a classic treat bursting with chocolate chips and ripe banana flavor.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND SANDIES

Almond Sandies image

Buttery, rich and delicious, these classic almond sandies are my husband's favorite cookie and very popular wherever I take them. -Joyce Pierce, Caledonia, Michigan

Provided by Taste of Home

Categories Desserts

Time 45m

Yield about 4 dozen.

Number Of Ingredients 8

Ingredients

1 cup butter, softened
1 cup sugar
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup slivered almonds

Steps:

Preheat oven to 300°. Cream butter and sugar until light and fluffy. Beat in extract. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually add to creamed mixture. Fold in almonds. , Drop by level tablespoonfuls onto ungreased baking sheets. Bake until edges are lightly browned, 22-24 minutes. Cool for 1-2 minutes before removing to wire racks.

Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 58mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

QALIYEH-E KHORMA (SPICY SWEET-AND-SOUR SALMON WITH DATES)

Qaliyeh-e Khorma (Spicy Sweet-and-Sour Salmon With Dates) image

Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.

Provided by Najmieh Batmanglij

Categories Dinner Seafood Fish Salmon Vinegar Date Garlic Cucumber Soy Free Peanut Free Dairy Free Tree Nut Free Herb Pescatarian

Yield 4-6 servings

Number Of Ingredients 22

Ingredients

Onion, Cucumber, and Coriander Pickles:
¼ cup coriander seeds
1 large red onion (about 1lb), diced into ⅜" squares
2 teaspoons fine sea salt
12 Persian cucumbers, ¼" to ⅜" dice
¼ cup apple cider vinegar
Dusting:
1 ½ teaspoons fine sea salt
½ teaspoon black pepper
1 teaspoon ground turmeric
1 tablespoon all-purpose flour
Fish:
4-6 thick skinless salmon fillets
¼ cup olive oil, divided
5 cloves garlic, finely grated
1 cup apple cider vinegar
2 tablespoons date molasses
1 scant teaspoon cayenne
1 tablespoon dried fenugreek leaves
5 medjool dates, pitted and halved
1 cup fresh herbs such as cilantro leaves, basil leaves, or chopped spring onions, for serving
Kateh, for serving (optional)

Steps:

Onion, Cucumber, and Coriander Pickles:
In a medium-sized skillet over low heat, toast the coriander seeds, shaking the skillet constantly until the aroma rises. Remove from heat and set aside.
In a large mixing bowl, place the onion, salt, and coriander seeds, and toss. Add the cucumber and pour the vinegar over it. Toss well and set aside.
Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.
For the fish:
In a small bowl, mix together all the dusting ingredients and set aside.
Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper.
Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.
Heat 2 tablespoons oil in wide, non-stick skillet a over high heat until very hot, but not smoking. Sear the fish until brown on both sides (about 1 minute on each side). Remove the fish from heat and set aside.
In the same pan, add 2 tablespoons oil, reduce heat to medium heat, add the garlic and stir-fry for 1 to 2 minutes until golden brown.
Add the vinegar, molasses, cayenne, and fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10 to 15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust seasoning to taste. Add the dates, cover and keep warm until ready to serve.
Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle.

CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES

Classic Aunt Sally (Or Sally Ann) Cookies image

These are wonderful not-too-sweet gingerbread-like cookies. The icing sets up like royal, except it is soft inside the hardened shell. They freeze great, and are terrific for gift-giving, as they package beautifully. I make them for Halloween in the shape of bats and covered with orange sprinkles and for thanksgiving as leaves with no sprinkles.

Provided by norsecookie

Categories Dessert

Time 1h30m

Yield 48 cookies, 36 serving(s)

Number Of Ingredients 17

Ingredients

1 cup shortening (not butter)
2 eggs
1 cup sugar
1 cup molasses
1 cup buttermilk
5 1/2 cups flour
1 teaspoon salt
4 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon clove
1 tablespoon ginger
1 (1/4 ounce) envelope plain gelatin
4 cups powdered sugar
3/4 teaspoon baking powder
1 teaspoon vanilla
1 cup cold water

Steps:

Cream shortening and sugar, add molasses and eggs and buttermilk.
Mix dry ingredients thoroughly, then add to creamed mixture.
Refrigerate for an hour or so, until slightly firm.
Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
Cut out (traditionally with a SPAM can, but to each her own).
Bake at 325 for about 12-15 minutes.
When cookies are cool, whip up the icing.
In saucepan, dissolve gelatin in cold water.
Bring to a boil and simmer for about 10 minutes.
While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
Set on wax paper until icing is hard.

Nutrition Facts : Calories 229.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 12, Sodium 227.7, Carbohydrate 41.1, Fiber 0.7, Sugar 24.2, Protein 2.7

Tips:

To ensure even cooking, use a large skillet or griddle that can accommodate all the salmon fillets in a single layer.
If you don't have a meat thermometer, you can check the doneness of the salmon by inserting a fork into the thickest part of the fillet. If the salmon flakes easily, it is cooked through.
Serve the salmon immediately with your favorite sides, such as rice, roasted vegetables, or a salad.
For a healthier version of this dish, use a blend of olive oil and water instead of butter.
If you like your salmon with a crispy skin, be sure to sear it in the pan for a few minutes before adding the sauce.

Conclusion:

Almost Aunt Sandy's Sweet and Sour Salmon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked in a flavorful sauce made with pineapple, soy sauce, and brown sugar, and it can be served with a variety of sides. Whether you are a fan of salmon or not, this dish is sure to please everyone at your table.