Pan-fried Salmon with Sour Cabbage (Sauerkraut)

After eating a lot of asian food during our two weeks holiday, we are yearning to eat european food. This dish is simple to prepare and it is very healthy to eat sour cabbage (sauerkraut), even when some fresh cream is added to it.

Ingredients (serves 4):

4 salmon fillets à 150 g

2 tbsp olive oil

1 tbsp fresh basil, to be chopped

1 tbsp fresh flat parsley, to be chopped

salt and pepper to taste

800 g can sour cabbage or fresh sour cabbage (this product is sold at any german shop)

60 g butter

1 big onion, to be cubed

½ tsp curry powder

1 tsp sugar

1 bay leaf

1 tbsp caraway seeds

300 ml cream

Method:

Sauté the onion cubes in butter until glassy.  Add in curry powder and stir-fry for a minute.  Add in sour cabbage, bay leaf, caraway seeds and cook covered over medium heat for about 10 minutes.  Note:  If fresh sour cabbage is used, cooking time is 40 minutes.)  Stir mixture every now and then, adding hot water if necessary in order that it does not dry up.  Lastly, add in cream and season with salt, pepper, sugar to taste.  Pour mixture into an ovenproof dish.  Preheat oven to 180º C (Fan).

Season salmon fillets on both sides with salt and pepper.  Heat olive oil or butter in a big pan over high and fry the salmon fillets on both sides until golden brown.  Do not overcook the salmon or else it will turn dry.  Remove and place on the sour cabbage.  Sprinkle the chopped basil and parsley and place some cubes of butter on top.  Bake for about 8 minutes.  Serve hot with mashed or boiled potatoes.