Sauerkraut with salmon fillet

Chop the onion. Finely chop the garlic and the oregano.

Drain the sauerkraut in a colander and press out as much moisture as possible. Heat the olive oil in the frying pan and gently fry the onion and garlic.

Loosen the sauerkraut with a fork and mix the coals through the onion.

Sprinkle with paprika powder, freshly ground pepper and oregano and mix well.

Pour in the wine and stock and smother the sauerkraut covered for 10 minutes on a low heat.

Place the pieces of salmon fillet with the skin down between the sauerkraut. Put the lid back on the pan and cook for another 6-8 minutes until the salmon is just done.