Salmon With Choucroute

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350-degrees F.
  • In a non-stick skillet, saute the julienned carrot and onion in 2 tablespoons of the olive oil until the onion just begins to get tender.
  • Stir in the sauerkraut, 1/2 cup of the wine, the chicken stock (or fish stock, if using that), the 1 teaspoon of salted butter, juniper berries, thyme, bay leaf and black pepper. Bring to a simmer, cook for 5 minutes and remove from the heat. Pour this blend into a 9" x 13" casserole dish.
  • Using the same skillet, add the 2 remaining tablespoons of olive oil and sear the salmon fillets over medium-high heat until they are lightly browned -- sear the second side for 30 seconds and then transfer them to the sauerkraut blend in the casserole dish. Bake this in the oven for five minutes.
  • While the dish is baking, using the same skillet, (drained of any oil), add the remaining wine and vinegar and reduce over medium-high heat to 1/4 of its original volume, then add the unsalted butter, piece by piece, whisking until the sauce is creamy, then remove from the heat.
  • Plate up the Salmon Choucroute from the casserole dish on to 4 individual plates and then drizzle the sauce over each one.
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