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: 1/4 cup coriander seeds 1/4 cup cumin seeds 1/4 cup fennel seeds 1/4 cup black onion seeds 1/4 cup black mustard seeds 4 to 6 pieces of salmon fillet, about 6 ounces each, skin on, cut from the center portion 1/4 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 MC-Recipe Digest V1 #394 by Angele Freeman
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|Serving Size: 1 Serving (2969g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 13.9mg||0 %|
|Potassium 113.1mg||3 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 12.3g|
|Protein 1.9g||3 %|
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Calories per serving: 152
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