Ingredients:
500 grams of sauerkraut
50 grams of bacon
2 tsp cumin seeds
400 milliliters of dry white wine
1 teaspoon coriander seeds
1 teaspoon mustard seed
1 teaspoon fennel seeds
1 teaspoon onion powder
400 g salmon fillet into 4 pieces
1 tbsp sunflower oil
1 bunch fresh coriander, roughly chopped
mortar
Preparation:
Place the sauerkraut in a pan with the bacon, 1 teaspoon cumin and the wine and bring to a boil. Turn the heat low, put a lid on the pan and cook the sauerkraut approximately 15 minutes on a low setting. Crush meanwhile the coriander, mustard, fennel seed with the rest of the cumin in a mortar and mix with the onion powder. Rub the salmon pieces in this spice mixture and cook for about 15 minutes. Heat the oil in a frying pan and fry the salmon for about 4 minutes on each side until both sides are brown and have a crisp crust. Serve the salmon on sauerkraut and sprinkle with cilantro. Serve with boiled potatoes if you want.
A Fancy Thirsty Twist:
If you do drink a wine at this healthy menu, choose wines with a slightly lower alcohol content. As a dry white house wine with salad. This wine also fits perfectly with the beet-soup. Select at the salmon with sauerkraut for Green Grüner Veltliner. And you really do not want to skip the wine with dessert? Then pour a small glass of Castillo de las Almenas muscatel.
Loves Marjolein
