Recipe - Five Spice Crusted Salmon

SAUERKRAUT
One half pound Irish bacon, "Shannon" brand
(any grocery store)
1 tablespoon Caraway seeds
1 lg Onion, peeled and cut or sliced up
very thinly
1 Plum tomato, chopped, with
seeds and skin
2 pound Sauerkraut, drained if
necessary
12 ounce Lager beer

With SAUERKRAUT, IRISH BACON AND CARAWAY SEEDS

Sweat the bacon, caraway seeds and onions for five to seven minutes or
until soft, but not colored. Add the tomato, sauerkraut and beer and bring
to a boil. Lower the heat to simmer and cook, covered for one hour.

Let cool and reserve until needed. It will keep, refrigerated, for up to a
week without spoiling.

Salmon:

One fourth cup coriander seeds
One fourth cup cumin seeds
One fourth cup fennel seeds
One fourth cup black onion seeds
One fourth cup black mustard seeds 4 to 6 pieces of salmon fillet, about 6
ounces each, skin on, cut from the center portion One fourth cup vegetable oil,
such as canola oil

Blend each spice briefly in a blender to break up, but not pulverize to a
powder. Mix all of them well together in a bowl.

Wet each piece of salmon with water on the skin side. Dredge each piece,
skin side down, in the spice mix. Set aside.

Meanwhile, preheat a heavy saute pan or skillet. Add the oil and then add
the salmon pieces, skin side down and cover with a tight fitting lid. Let
them cook for four minutes on one side only, for rare fish. Cook longer if
desired. Uncover the pan and remove the fish to paper towels to drain.

Serve with the hot sauerkraut.

Yield: 4 to 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8807

Posted to MCRecipe Digest V1 #394 by Angele Freeman jfreeman@netusa1.net
on Jan 28, 1997.