Salmon with Sauerkraut and Sweet Carrot Puree

Peel carrots and cut into pieces about 1 inch long. Peel and finely dice onion.

Heat oil in a large shallow saucepan over medium heat. Add half of onion along with carrot and cardamom and saute for about 5 minutes until onion is soft. Add wine and water. Bring to a boil then reduce heat to medium low.

Cover and simmer for about 15 minutes until carrots are very soft. Add more water if necessary while carrots cook so there is about a cup of liquid left at the end of cooking.

Meanwhile, melt butter in a small saucepan over medium heat. Add other half of diced onion and saute for a couple of minutes until the onion starts to soften. Add the drained sauerkraut, and stir to combine until sauerkraut is heated through.

Heat oil over medium high heat in a large saute pan. Add more oil if necessary so that the pan is coated. Crack some pepper on the skin side of the salmon and place salmon skin side down. Cook for about 2-3 minutes until you can see the fat start to melt on the sides of the salmon.

Reduce heat to medium and continue cooking. Sprinkle salt and some cracked pepper on the flesh side of the salmon. When salmon is almost cooked through, turn fillets over just to remove the pink from the flesh side, about one more minute.

To finish the dish, puree the carrots in a blender and season with salt and pepper. Add more wine or vegetable stock for a thinner puree.

To assemble, mound a small pile in the middle of a plate and top with a salmon fillet. Surround salmon with a couple tablespoons of puree on either side of the plate.