Salmon With Choucroute

Name: Salmon With Choucroute
Ingredients: 4 tablespoons olive oil, divided; 1 medium onion, diced fine; 1 large carrot, peeled and julienned; 22 ounces sauerkraut, rinsed in cold water and drained; 1 1/2 cups dry white wine, divided (e.g., pinot grigio, chablis, etc.); 1/2 cup chicken stock or 1/2 cup fish stock; 1/4 teaspoon juniper berries, crushed or 1/2 teaspoon crushed pine nuts; 1/2 teaspoon fresh thyme leave; 1 bay leaf; 1/4 teaspoon cracked black pepper; 4 (6 ounce) salmon fillets; 1 teaspoon salted butter; 2 tablespoons cider vinegar; 4 tablespoons unsalted butter, cut into small pieces

14 ingredients

1 steps

Ingredients

4 tablespoons olive oil, divided
1 medium onion, diced fine
1 large carrot, peeled and julienned
22 ounces sauerkraut, rinsed in cold water and drained
1 1/2 cups dry white wine, divided (e.g., pinot grigio, chablis, etc.)
1/2 cup chicken stock or 1/2 cup fish stock
1/4 teaspoon juniper berries, crushed or 1/2 teaspoon crushed pine nuts
1/2 teaspoon fresh thyme leave
1 bay leaf
1/4 teaspoon cracked black pepper
4 (6 ounce) salmon fillets
1 teaspoon salted butter
2 tablespoons cider vinegar
4 tablespoons unsalted butter, cut into small pieces

Directions

1

["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.""