Five Spice Crusted Salmon

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CATEGORY	CUISINE	TAG	YIELD
Grains	Irish	Cooking liv, Import	1	Servings

INGREDIENTS

1/2	lb	Irish bacon, "Shannon" brand
		any grocery store
1	T	Caraway seeds
1		Onion, peeled and sliced
		very thinly
1		Plum tomato, chopped with
		seeds and skin
2	lb	Sauerkraut, drained if
		necessary
12	oz	Lager beer
1/4	c	up coriander seeds 1/4 cup cumin seeds 1/4 c, up coriander seeds 1/4 cup cumin seeds 1/4 cup fennel

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  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  <[email protected]> on Jan 28, 1997.

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