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Salmon and sauerkraut

Name: Salmon and sauerkraut
Yield: 4
Ingredients: 1 clove Garlic, roughly chopped; 2 small Green chillies; 1 Tbsp Pickled ginger; 1 small knob Fresh ginger, peeled; 2 Kaffir lime leaves; 1 small handful Fresh coriander; 1 Tbsp Gochujang, Korean chilli bean paste; 1 splash Mirin; 1 splash Olive oil; 4 Boneless salmon fillets, 200g each, skin on (Main); 4 servings Sauerkraut, warmed, we tossed ours with crispy bacon, a few capers and fresh coriander leaves (Main)

for 4 people

Tam West

Warren Elwin

Food writer

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Put salmon on the menu and up the omega 3s for winter.

1 clove	Garlic, roughly chopped
2 small	Green chillies
1 Tbsp	Pickled ginger
1 small knob	Fresh ginger, peeled
2	Kaffir lime leaves
1 small handful	Fresh coriander
1 Tbsp	Gochujang, Korean chilli bean paste
1 splash	Mirin
1 splash	Olive oil
4	Boneless salmon fillets, 200g each, skin on (Main)
4 servings	Sauerkraut, warmed, we tossed ours with crispy bacon, a few capers and fresh coriander leaves (Main)

Roughly chop garlic, green chillies, pickled ginger, peeled ginger, kaffir lime leaves and a small handful of fresh coriander. Add gochujang (Korean chilli bean paste), mirin and olive oil and blitz all in a food processor. Pour over salmon fillets and leave to marinate for 1-3 hours.
Grill or barbecue salmon (skin side down) until flesh is just firm to the touch. Serve on a bed of warmed sauerkraut (we tossed ours with crispy bacon, a few capers and fresh coriander leaves).