7 servings (serving size: 1 salmon steak and 1 cup sauerkraut mixture)
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)
How to Make It
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.
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.
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.
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