Broiled Salmon on Weinkraut with Juniper Berries
- 7 1/2 cups refrigerated sauerkraut drained
- 2 bacon slices cut into 1-inch pieces
- 2 cups coarsely chopped onion
- 1 1/2 tablespoons juniper berries
- 1/2 teaspoon pepper
- 3 bay leaves
- 1 (750-milliliter) bottle Riesling or other dry white wine
- 1 (8-ounce) bottle clam juice
- 7 (6-ounce) salmon steaks (1 inch thick)
- Cooking spray
Place sauerkraut in a colander; rinse under cold water. Drain well, pressing sauerkraut with the back of a spoon to remove as much water as possible.
Cook bacon in a large Dutch oven over medium-high heat for 3 minutes. Add onion; sauté 5 minutes. Stir in sauerkraut, juniper berries, and next 4 ingredients (juniper berries through clam juice). Bring to a boil, reduce heat, and simmer 45 minutes or until liquid evaporates and mixture is tender.
Place salmon steaks on broiler pan coated with cooking spray, and broil 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with sauerkraut mixture.
Serving Size: 1 salmon steak and 1 cup sauerkraut mixture
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