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Name: Five Spice Crusted Salmon
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 lg Onion, peeled and sliced; 12 oz Lager beer; 1 Plum tomato, chopped, with; 1/2 lb Irish bacon, "Shannon" brand; 1 tb Caraway seeds; 2 lb Sauerkraut, drained if

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INGREDIENTS

1 lg Onion, peeled and sliced
12 oz Lager beer
1 Plum tomato, chopped, with
SAUERKRAUT
1/2 lb Irish bacon, "Shannon" brand
1 tb Caraway seeds
2 lb Sauerkraut, drained if

Servings

INSTRUCTIONS

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 on Jan 28, 1997.

NOTES

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Five Spice Crusted Salmon

1 lg Onion, peeled and sliced
12 oz Lager beer
1 Plum tomato, chopped, with
 SAUERKRAUT
1/2 lb Irish bacon, "Shannon" brand
1 tb Caraway seeds
2 lb Sauerkraut, drained if

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 <jfreeman@netusa1.net>  on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (2969g)
Recipe Makes: 1 Servings

Calories: 152
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 152

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