This is an amazing combination of flavors. Truly outstanding. The recipe is based on a recipe in the book “Jerusalem” by Yotam Ottolenghi, whose superb Middle Eastern recipes are always delicious, always an inspiration.
Salmon Steaks in Chraimeh Sauce
2 servings // 613.7 calories, 42.8g fat, 5.7g protein, 4.6g net carbs
SPICE PASTE
3 cloves garlic, chopped
1 teaspoons smoked paprika
1/2 tablespoon caraway seeds, toasted and ground
3/4 teaspoon ground cumin
pinch cayenne pepper
pinch cinnamon
2 tablespoons extra virgin olive oil
SALMON
1 pound salmon
(If pan-searing: 2 tablespoons extra virgin olive oil)
Salt & pepper
SAUCE
2 tablespoon extra virgin olive oil
2/3 cup water
1-1/2 tablespoons tomato paste
1 teaspoon Swerve sweetener
Salt and freshly-ground pepper
Garnishes—
1/2 lemon, cut into 2 wedges + 1 tablespoon fresh lemon juice
1 tablespoon cilantro, chopped
About 12 Moroccan dry-cured olives (Available on Amazon)
MAKE SPICE PASTE
In a mortar and pestle, grind garlic, spices, and 2 tablespoons oil and process on high until a thick paste is made. Add more oil, if needed.
SEAR SALMON
I prefer to sear the salmon on a grill, if at all possible, since I’m not fond of a house that smells fishy. However, here’s how to pan-sear, as a last resort (!)—
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.
MAKE SAUCE
Pour two tablespoons of olive 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, teaspoon salt, and some pepper. Taste and adjust, if needed.
SIMMER FISH IN SAUCE
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
Lemon wedges, cilantro, and a few olives.
Serve with Moroccan Cauliflower-Rice. Lovely with a Moroccan Cucumber Salad. Finish the meal with a Ghriba cookie.