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.