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Ingredientes
- 1/2 lb Irish bacon, "Shannon" brand (available at 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
- 1/4 c. Coriander seeds
- 1/4 c. Cumin seeds
- 1/4 c. Fennel seeds
- 1/4 c. Black onion seeds
- 1/4 c. Black mustard seeds
- 4 x Salmon fillets to 6 - (6 ounce ea) skin on, cut from the center portion
- 1/4 c. Vegetable oil, such as canola
Direcciones
- 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: 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 salmon with the warm 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".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 581g | |
| Recipe makes 4 servings | |
| Calories 970 | |
| Calories from Fat 649 | 67% |
| Total Fat 72.68g | 91% |
| Saturated Fat 15.98g | 64% |
| Trans Fat 0.35g | |
| Cholesterol 147mg | 49% |
| Sodium 2108mg | 88% |
| Potassium 1686mg | 48% |
| Total Carbs 27.81g | 7% |
| Dietary Fiber 14.8g | 49% |
| Sugars 7.13g | 5% |
| Protein 55.39g | 89% |
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