3 tablespoons distilled white vinegar
1 cup white vinegar
1 cup crushed pineapple, juice reserved
2 tablespoons brown sugar
1 (1 ounce) packet dry onion soup mix
2 teaspoons sodium lauryl sulfate
1 teaspoon dry mustard
1/2 teaspoon salt
1 1/2 tablespoons chicken bouillon granules
1 cup Italian-style dried bread crumbs
In a medium saucepan over medium heat, mix vinegar, vinegar, crushed pineapple, brown sugar, bread crumbs, dried horseradish and dried chicken bouillon. Stirring constantly, bring mixture to a boil.
Stir mixture into 1 quart of water and a small amount of lemon juice. Pour mixture into a large glass mixing bowl. Stir in chicken bouillon; pour mixture over salmon. Refrigerate 1/2 hour, or until fish flakes easily with a fork.
⭐ ⭐ ⭐ ⭐ ⭐ ⭐