This salmon dish is based on a recipe in the book “Jerusalem” by Yotam Ottolenghi, whose superb Middle Eastern recipes are always an inspiration.
Salmon Steaks in North African Red Sauce
4 servings // 425 calories, 4 net carbs
6 cloves garlic, chopped
2 teaspoons smoked paprika
1 tablespoon caraway seeds, toasted and ground
1-1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/2 cup extra virgin olive oil
4 wild-caught salmon steaks
2/3 cup water
3 tablespoons tomato paste
2 teaspoons Swerve sweetener
Salt and freshly-ground pepper
1 lemon, cut into 4 wedges + 2 tablespoons fresh lemon juice
2 tablespoons cilantro, chopped
Moroccan dry-cured olives
In a food processor, combine garlic, spices, and 2 tablespoons oil and process on high until a thick paste is made. Add more oil, if needed.
Heat 2 tablespoons of oil over high heat in a large frying pan. Season the salmon steaks with salt and fresh pepper. Sear the fish for a minute or two on each side, until golden. Remove the fish and wipe the pan clean.
Pour remaining oil in pan, heat well, and add the spice paste. Stir and fry for just a few seconds—avoid burning the spices! Carefully—but quickly—add water and tomato paste. Bring to a simmer and add Swerve, lemon juice, 3/4 teaspoon salt, and some pepper. Taste and adjust, if needed.
Place the salmon steaks in the sauce, bring to a low simmer, cover and cook for about 10 minutes (depending on the size of the steaks it might be a bit less or more). Remove the pan from the heat, take the lid off, and allow to cool a bit before serving.
Garnish with lemon wedges, cilantro, and a few olives and serve with Moroccan Cauliflower-Rice.