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Broiled Salmon on Weinkraut With Juniper Berries

Yield 7 servings (serving size: 1 salmon steak and 1 cup sauerkraut mixture)
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.


  • 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

Nutrition Information

  • calories 297
  • caloriesfromfat 32 %
  • fat 10.4 g
  • satfat 1.8 g
  • monofat 3.5 g
  • polyfat 3.9 g
  • protein 32.7 g
  • carbohydrate 14.1 g
  • fiber 0.9 g
  • cholesterol 83 mg
  • iron 1.8 mg
  • sodium 1613 mg
  • calcium 42 mg

How to Make It

  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.