Salmon with Chraimeh sauce

Salmon with Chraimeh sauce

Winter is knocking at the door with one feet already inside. Romantic snowy days with red frozen noses are approaching, making us aware that now it is the right time to finally upgrade to winter coat and leave the autumn jacket in the wardrobe for some time. During this period, there is nothing better than a meal with spicy thick sauce that will warm you up from the inside on those cold days.

Chraimeh is a Jewish dish enjoyed as starter with white bread (challa) for dipping and a lemon slice. It is also served for Sabbath, Rosh Hashanah and Passover.

Chraimeh is usually prepared with greater amberjack steaks on the bone. It can be as well made with any other type of white fish, preferably sea bass on the bone. Today we will introduce you a version with salmon here as you can find these as steaks much easier. We love this dish with couscous, but you can as well never go wrong with rice as a side dish.

 


Original Salmon with Chraimeh sauce recipe

 

» Serves: 4
» Time: 30 mins

INGREDIENTS

  • 130 ml sunflower oil
  • 4 tbsp flour
  • 4 salmon steaks
  • 5 garlic cloves, roughly chopped
  • 2 tsp sweet paprika powder
  • 1 tbsp caraway seeds freshly ground
  • 1½ tsp ground cumin
  • ⅓ tsp cayenne
  • ⅓ tsp ground cinnamon
  • 1 red chilli, roughly chopped
  • 4 tbsp tomato purée
  • 2 tsp brown sugar
  • 1 Lime, cut into four pieces
  • 2 tbsp roughly chopped coriander
  • salt
  • pepper
  • 2 cups rice or couscous

DIRECTIONS

  1. Start preparing rice or couscous.
  2. Preheat 2 tbsp of oil in a big pan. Season the flour with pepper and salt and coat the salmon steaks with the mixture.
  3. Tap off the excess flour and fry the steaks 1-2 minutes from each side on a medium heat. Remove the steaks and rub out the pan.
  4. In a blender, mix together the seasoning with chilli, 2 tbsp oil and garlic and blend. You can always add and extra oil if this is required for the mixture to turn into a paste.
  5. Heat the remaining oil in the pan and fry the spicy mixture for about half a minute. Pour in carefully 150 ml water and stir in the tomato puree.
  6. When it reaches the boiling point, add lemon juice, almost one tsp salt, sugar and a bit of pepper. Place the fish into the sauce and when cooking, place a lid on the pan and cook for about 8-11 minutes.
  7. Remove the pan from the heat, take out the lid and let the fish cool down a little. Sprinkle with chopped coriander and serve warm with the lime slices (to drizzle over the fish).

TIPS

  • Do not overcook the fish – you will enjoy the perfect consistence when you prepare it medium.
  • If you do not finish all of the sauce, you can pour a little of warm water to it and use it as a dip.


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