Broiled Salmon on Weinkraut With Juniper Berries
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.
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- Calories: 297
- Calories from fat: 32%
- Fat: 10.4g
- Saturated fat: 1.8g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 3.9g
- Protein: 32.7g
- Carbohydrate: 14.1g
- Fiber: 0.9g
- Cholesterol: 83mg
- Iron: 1.8mg
- Sodium: 1613mg
- Calcium: 42mg
- 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
- 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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