Chef Susan Spicer's Salmon with Choucroute

nola.com

Debbie Fenner

1 tablespoon olive oil

1 small red onion, thinly sliced

1 carrot, peeled and julienned

2 cups sauerkraut (from a jar, not a can)

1/4 cup white wine

1 cup chicken stock

1 teaspoon juniper berry, crushed

1 teaspoon fresh thyme leaves

1 bay leaf

1/4 teaspoon black pepper

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