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Salmon Fillets in Chraimeh Sauce
Servings: 2
: 159 kcal
Author: Just Jo
Ingredients
  • Two thick fish fillets
  • 2 tbsp Olive oil
  • 3 garlic cloves
  • 1 tsp sweet paprika
  • 1/2 tbsp caraway seeds
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 green chilli chopped
  • About 100ml water
  • 1.5 tbsp tomato purée Juice of a lemon
  • Caster sugar to taste <1 tsp I would say
  • Salt and pepper as liked
Instructions
  1. Heat a dribble of the oil in a medium hot pan and sear the fish on both sides rapidly.
  2. Take out and keep warm nearby.
  3. Blitz everything bar the lemon, tomato purée and sugar to a thick paste in a mini blender or with a stick blender - you may want to add a little oil or a little water to help the blitzing.
  4. Add the remaining oil to the pan then cook the thick paste until it releases its aromas.
  5. Now turn the heat down a little and add the purée, lemon, spinach or two of sugar to balance the acidic tomatoes and enough water to loosen the paste.
  6. Turn your heat up again and return the fish fillets to the pan, bring the sauce around it to a gentle simmer and cover until cooked to your liking - I err on the side of less is more with fish and only want it to just turn from jelly to opaque (less than 5 minutes for my fillets but do adjust to your own preferences and go by the thickness of the fish when judging how long it needs).
Recipe Notes

Adapted from Jerusalem by Ottolenghi & Tamimi