Open-Face Salmon Reuben Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

1/2 cup Remoulade Sauce, recipe follows

1/2 cup chopped green onions

3 tablespoons chopped parsley

2 tablespoons chopped garlic

2 tablespoons prepared horseradish

1 teaspoon salt

1/4 teaspoon cayenne

6 slices of large rye bread, cut diagonally

3 teaspoons dried thyme

3/4 cup vegetable oil

1/4 cup fresh lemon juice

12 slices of Swiss cheese

1/8 teaspoon freshly ground black pepper

1 tablespoon black peppercorns

1/2 cup packed light brown sugar

3 bay leaves, crumbled

3 tablespoons ketchup

1/2 cup kosher salt

1 teaspoon whole juniper berries, plus 1/3 cup crushed juniper berries

1 side of fresh salmon, skin off (about 4 pounds)

1/2 cup chopped onions

2 cups of sauerkraut

1 teaspoon whole cloves

3 tablespoons Creole or whole-grain mustard


4 cups water

1/4 cup chopped celery

3 tablespoons prepared yellow mustard

2 tablespoons minced garlic

1/4 cup coarsely ground black pepper

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