Five spice crusted salmon with sauerkraut & irish bacon

4 Servings

Ingredients

Quantity Ingredient
=== SAUERKRAUT ===
½ pounds Irish bacon; \"Shannon\" brand
(available at any grocery store)
1.00 tablespoon Caraway seeds
1.00 large Onion; peeled, and
Sliced very thinly
1.00 Plum tomato; chopped, with
Seeds and skin
2.00 pounds Sauerkraut; drained if necessary
12.00 ounce Lager beer
=== SALMON ===
¼ cup Coriander seeds
¼ cup Cumin seeds
¼ cup Fennel seeds
¼ cup Black onion seeds
¼ cup Black mustard seeds
4.00 Salmon fillets to 6 - (6 oz ea); skin on, cut
From the center portion
¼ cup Vegetable oil; such as canola

Directions

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. Let cool and reserve until needed. It will keep, refrigerated, for up to a week without spoiling. 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. Wet each piece of salmon with water on the skin side. Dredge each piece, skin-side down, in the spice mix.

Set aside. 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. Serve salmon with the hot sauerkraut.

This recipe yields 4 to 6 servings.

Comments: The original recipe title as listed is "Five Spice Crusted Salmon With Sauerkraut, Irish Bacon And Caraway Seeds".

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8807 broadcast 01-27-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

08-11-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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