Name: Salmon with Spicy Chraimeh Sauce
Ingredients: olive oil; 4 salmon filets; 3 Tbs flour; 6 cloves garlic, chopped; 2 shallots, chopped; 1 hot green chile, diced; 1/2 tsp Aleppo chili flakes (you can sub in 1/4 tsp regular red pepper flakes); 2 tsp sweet paprika; 1 1/2 tsp cumin; 1/4 tsp cinnamon; 2/3 cup / 150 mL water; 3 Tbs tomato paste; 2 tsp sugar; 2 lemons (use one for sauce, half of one for slaw, and the remaining half for serving); Salt and pepper; ½ savoy cabbage, sliced thin; ½ red cabbage, sliced thin (or use cole slaw mix instead of each cabbage); 3 Satsuma oranges, peeled and sliced into half moons; handful of cilantro, leaves picked and chopped roughly; 1 Tbs olive oil; 1/2 lemon

Description

Served alongside a winter slaw, this Tripolitan Jewish dish plays perfectly with sweet, spicy, and citrus.

Ingredients

Scale

Salmon

olive oil
4 salmon filets
3 Tbs flour
6 cloves garlic, chopped
2 shallots, chopped
1 hot green chile, diced
1/2 tsp Aleppo chili flakes (you can sub in 1/4 tsp regular red pepper flakes)
2 tsp sweet paprika
1 1/2 tsp cumin
1/4 tsp cinnamon
2/3 cup / 150 mL water
3 Tbs tomato paste
2 tsp sugar
2 lemons (use one for sauce, half of one for slaw, and the remaining half for serving)
Salt and pepper

Slaw

½ savoy cabbage, sliced thin
½ red cabbage, sliced thin (or use cole slaw mix instead of each cabbage)
3 Satsuma oranges, peeled and sliced into half moons
handful of cilantro, leaves picked and chopped roughly
1 Tbs olive oil
1/2 lemon

To serve: Couscous or rice (optional)

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Instructions

Fish:

Heat skillet on medium high and add 2 tablespoons olive oil. Season flour with a little salt and pepper. Pat fish dry with paper towels and dredge on all sides in flour. Place salmon skin-side down into hot pan and sear about 2 minutes on each side. Salmon should only be browned on both sides, but not cooked through. Set aside.
Place garlic, shallot, chile, and spices and 2 Tbs olive oil in a food processor and blitz til a thick paste forms.
Discard oil in the pan and return pan to stove. Turn heat to low and add 2 Tbs fresh oil. Once hot, add spice paste and fry for about 30 seconds. Add water and tomato paste. Bring to a simmer and add sugar, juice from 1 lemon, 3/4 tsp salt and a grind of black pepper.
Return fish to pan, skin-side up, and cook until fish is cooked through, about 4 minutes.

Slaw:

Combine cabbage, cilantro and orange slices in a bowl. Dress with olive oil and lemon juice plus a pinch of salt.

To serve: Place a smear of sauce on the plate and put fish on top, skin-side up. Mound slaw on side. Serve with lemon wedges and some extra sauce on the side.

Category: Main