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.

Recipe by Cooking Light October 1997


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

297 calories; calories from fat 32%; fat 10.4g; saturated fat 1.8g; mono fat 3.5g; poly fat 3.9g; protein 32.7g; carbohydrates 14.1g; fiber 0.9g; cholesterol 83mg; iron 1.8mg; sodium 1613mg; calcium 42mg.