For the sauerkraut: In a large sauce pan sweat the bacon, caraway seeds and onions for five to seven minutes or until soft, but not colored. Add the tomato, sauerkraut and beer and bring to a boil. Lower the heat to simmer and cook, covered for one hour. Let cool and reserve until needed. It will keep, refrigerated, for up to a week without spoiling.
For the salmon: Blend each spice briefly in a blender to break up, but not pulverize to a powder. Mix all of them well together in a bowl.
Wet each piece of salmon with water on the skin side. Dredge each piece, skin side down, in the spice mix. Set aside.
Meanwhile, preheat a heavy saute pan or skillet. Add the oil and then add the salmon pieces, skin side down and cover with a tight fitting lid. Let them cook for four minutes on one side only, for rare fish. Cook longer if desired. Uncover the pan and remove the fish to paper towels to drain.
Serve with the hot sauerkraut.
Recipe courtesy of Gourmet Magazine