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.

Yield: 7 servings (serving size: 1 salmon steak and 1 cup sauerkraut mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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


  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.
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