Five Spice Crusted Salmon With Sauerkraut And Irish Bacon

Recipe Ingredients

		Sauerkraut
1/2 lb	227g / 8oz	Irish bacon, "Shannon" brand
		(available at any grocery store)
1 tablespoon	15ml	Caraway seeds
1 tablespoon	15ml	Onion - peeled, and (large)
		Sliced very thinly
1		Plum tomato - chopped, with
		Seeds and skin
2 lbs	908g / 32oz	Sauerkraut - drained if necessary
12 oz	340g	Lager beer
		Salmon
1/4 cup	27g / 1oz	Coriander seeds
1/4 cup	27g / 1oz	Cumin seeds
1/4 cup	27g / 1oz	Fennel seeds
1/4 cup	15g / 0.5oz	Black onion seeds
1/4 cup	27g / 1oz	Black mustard seeds
4		Salmon fillets to 6 - (6 oz ea) - skin on, cut
		From the center portion
1/4 cup	59ml	Vegetable oil, such as canola

Recipe Instructions

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.

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 - http://www.foodtv.com

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