Broiled Salmon on Weinkraut With Juniper Berries |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
|
Fish and sauerkraut sounds like a strange combination, but in fact, it's astonishingly good. In Germany, you'd be more likely to find fried cod on top of sauerkruat, but broiled salmon is a delicious substitute. Serve this dish with rye bread or broiled potatoes. Ingredients:
7 1/2 cups refrigerated sauerkraut, drained |
2 bacon slices, cut into 1-inch pieces |
2 cups coarsely chopped onion |
1 1/2 tablespoons juniper berries |
1/2 teaspoon pepper |
3 bay leaves |
1 (750-milliliter) bottle riesling or other dry white wine |
1 (8-ounce) bottle clam juice |
7 (6-ounce) salmon steaks (1 inch thick) |
cooking spray |
Directions:
1. Place sauerkraut in a colander; rinse under cold water. Drain well, pressing sauerkraut with the back of a spoon to remove as much water as possible.
2. Cook bacon in a large Dutch oven over medium-high heat for 3 minutes. Add onion; sauté 5 minutes. Stir in sauerkraut, juniper berries, and next 4 ingredients (juniper berries through clam juice). Bring to a boil, reduce heat, and simmer 45 minutes or until liquid evaporates and mixture is tender.
3. Place salmon steaks on broiler pan coated with cooking spray, and broil 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with sauerkraut mixture.
|
|