Five Spice Crusted Salmon With Sauerkraut, Irish Bacon And Caraway Seeds


1/2 pound Irish bacon (such as "Shannon" brand)
1 tablespoon caraway seeds
1 large onion peeled, and sliced very thinly
1 plum tomato chopped, with seeds and skin
2 pounds sauerkraut, drained if necessary
12 ounces lager beer
1/4 cup cumin seeds
1/4 cup fennel seeds
1/4 cup black onion seeds
1/4 cup black mustard seeds
4 salmon fillets (6 oz ea), skin on, cut from the center portion


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.




4.0 to 6 servings


Friday, December 10, 2010 - 1:02am


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