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Ingredientes
- 1/2 lb Irish bacon, "Shannon" brand (any grocery store)
- 1 Tbsp. Caraway seeds
- 1 lrg Onion, peeled and sliced very thinly
- 1 x Plum tomato, minced, with seeds and skin
- 2 lb Sauerkraut, liquid removed if necessary
- 12 ounce Lager beer
Direcciones
- With SAUERKRAUT, IRISH BACON AND CARAWAY SEEDS
- Sweat the bacon, caraway seeds and onions for five to seven min or possibly till soft, but not colored. Add in the tomato, sauerkraut and beer and bring to a boil. Lower the heat to simmer and cook, covered for one hour.
- Let cold and reserve till needed. It will keep, refrigerated, for up to a week without spoiling.
- Salmon:1/4 c. coriander seeds1/4 c. cumin seeds1/4 c. fennel seeds1/4 c. black onion seeds1/4 c. black mustard seeds 4 to 6 pcs of salmon fillet, about 6 ounces each, skin on, cut from the center portion 1/4 c. vegetable oil, such as canola oil
- Blend each spice briefly in a blender to break up, but not pulverize to a pwdr. 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/fry pan or possibly skillet. Add in the oil and then add in the salmon pcs, skin side down and cover with a tight fitting lid. Let them cook for four min on one side only, for rare fish. Cook longer if you like. Uncover the pan and remove the fish to paper towels to drain.
- Serve with the warm sauerkraut.
- Yield: 4 to 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1410g | |
| Calories 1312 | |
| Calories from Fat 944 | 72% |
| Total Fat 104.8g | 131% |
| Saturated Fat 34.41g | 138% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 7899mg | 329% |
| Potassium 2621mg | 75% |
| Total Carbs 61.56g | 16% |
| Dietary Fiber 32.8g | 109% |
| Sugars 25.46g | 17% |
| Protein 38.56g | 62% |
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