Ingredients Jump to Instructions ↓

  1. Sauerkraut

  2. 1/2 lb 227g / 8oz Irish bacon, "Shannon" brand (available at any grocery store)

  3. 1 tablespoon 15ml Caraway seeds

  4. 1 tablespoon 15ml Onion - peeled, and (large)

  5. Sliced very thinly 1 Plum tomato - chopped, with

  6. Seeds and skin

  7. 2 lbs 908g / 32oz Sauerkraut - drained if necessary

  8. 12 oz 340g Lager beer

  9. Salmon

  10. 1/4 cup 27g / 1oz Coriander seeds

  11. 1/4 cup 27g / 1oz Cumin seeds

  12. 1/4 cup 27g / 1oz Fennel seeds

  13. 1/4 cup 15g / 1/2oz Black onion seeds

  14. 1/4 cup 27g / 1oz Black mustard seeds

  15. 4 Salmon fillets to

  16. 6 - (6 oz ea) - skin on, cut From the center portion

  17. 1/4 cup 59ml Vegetable oil, such as canola

Instructions Jump to Ingredients ↑

  1. Sweat the bacon, caraway seeds and onions for five to seven minutes or until soft, but not colored. Add the tomato, sauerkraut and beer and bring to a boil. Lower the heat to simmer and cook, covered for one hour.

  2. Let cool and reserve until needed. It will keep, refrigerated, for up to a week without spoiling.

  3. Salmon: Blend each spice briefly in a blender to break up, but not pulverize to a powder. Mix all of them well together in a bowl.

  4. Wet each piece of salmon with water on the skin side. Dredge each piece, skin-side down, in the spice mix. Set aside.

  5. Meanwhile, preheat a heavy saute pan or skillet. Add the oil and then add the salmon pieces, skin-side down and cover with a tight fitting lid. Let them cook for four minutes on one side only, for rare fish. Cook longer if desired. Uncover the pan and remove the fish to paper towels to drain.

  6. Serve salmon with the hot sauerkraut.

  7. This recipe yields 4 to 6 servings.


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