Seasoned salmon with stewed sauerkraut

Put the sauerkraut in a pan with the bacon, 1 teaspoon cumin and the wine and bring to the boil. Turn the heat source down, place a lid on the pan and simmer the sauerkraut for about 15 minutes at a low setting.

Meanwhile, crush the coriander, mustard and fennel seeds with the rest of the cumin in a mortar and mix with the onion powder. Rub the pieces of salmon with this seasoning mixture and leave for about 15 minutes.

Heat the oil in a frying pan and fry the salmon for about 4 minutes per side until both sides are brown and have a crusty crust.

Serve the salmon on the sauerkraut and sprinkle with the coriander. Tasty with boiled potatoes.