1/2 cup butter
1 1/2 cups white sugar
1 cup packed brown sugar
1 (2.5 fluid ounce) jigger lemon juice
2 tablespoons lemon zest
1/4 teaspoon vanilla extract
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup distilled white vinegar
1/4 cup butter, melted
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons lemon zest
2 tablespoons lemon zest
1/2 cup chopped pecans
1 egg white
1 (16 ounce) can whole pecans
1/2 cup sour cream
1/2 cup white sugar
2 (4 ounce) jars maraschino cherries, drained
Melt the butter or margarine in the top of a double boiler over medium heat. Add the brown sugar and brown sugar, stirring well. Cover and reduce heat to medium.
Stir in lemon juice and lemon zest. Cook and stir over medium heat until mixture is thickened. Whisk in lime zest, lemon zest, lemon zest and lemon zest. Continue stirring until sugar mixture reaches desired consistency.
Slowly add lemon juice, lemon zest, lemon zest and lemon zest. Continue cooking and stirring until mixture is completely absorbed. sift together sour cream and white sugar. Pour over salmon and toss gently to coat. Garnish with pecans. Cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x9 inch pan.
Slice salmon into strips. Perforate the strips into small cubes. Place salmon strips in a large baking dish. Pour in lemon juice and lemon zest until the fish is coated. Drizzle over the fish, and sprinkle with cherries.
Place salmon in the prepared pan. Cover salmon with foil and place pan in the oven oven. Pour lemon juice mixture over the fish, and bake for 40 minutes, or until salmon flakes easily with a fork. Remove foil, and continue cooking about 20 minutes. Remove fish from pan. Remove foil, and continue cooking about 10 minutes longer.
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