Salmon Steaks in Chraimeh sauce

[achookwoman]

The sauce part of this recipe has been adapted to TMX from Yotam Ottolenghi's book Jerusalem.  There are 2 very good things about this recipe,  first it can be made ahead and secondly,  you can adjust the spiciness to suit your taste.  To convert to TMX,  I have  without any detriment to the end result,   changed the order of the  original process.
The Salmon is lightly grilled in a pan,  on top of the stove and when par cooked ,  the sauce is poured around the salmon and finished cooking in the pan , with the lid on.

4 serves. ( could easily double the recipe )

Into TMX bowl, add 1 Tablespoon of caraway seeds and roast, 5 mins/100/speed 1.
Add to bowl, 6 cloves of garlic,
                   2 teaspoons of sweet paprika
                    1 1/2 teaspoons of ground cumin
                   1/3 teaspoon of Cayenne
                   1/3 of ground cinnamon
                    1 green chilli, ( I used a pinch of chilli flakes and 50g of red capsicum pepper)
                   1 tablespoon of 0il.
Zap to form a thick paste,   then add
                   150 mls of water
                   3 tablespoons of tomato puree
                   2 teaspoons of sugar
                    2 Tablespoons of lemon juice.

Zap again to form a sauce.

Dust salmon with flour.
Brown salmon in hot pan in a little oil,  on all sides.
Pour sauce around Salmon,  put lid on pan and simmer until cooked to your liking.
Garnish with coriander leaves and lemon wedges.
Serve with fresh white bread and salad.
Posted

Members' comments
JulieO - I did try this....today! We absolutely loved it. In the recipe I took the tomato puree to mean in fact tomato paste and used that. I used a whole green chilli and though not too hot, I will deseed half of it next time.  So quick and easy too. After the photo I added some creamy pasta salad and sliced home made beetroot to the plate.

ES - I'm speechless. This was absolutely delicious. I used smokey paprika instead of sweet paprika (as that's what I had in the cupboard) and I loved the smokey flavour which enhanced the tang of the lemon. I cooked rice to go with this - without cleaning the jug, I chopped an onion and sautéed with a little oil then added the rice. Once the rice was translucent, I popped it into the basket and added the water and cooked it for 15 minutes.  The rice was nicely transfused with the spices.
This recipe was so easy and delicious and I will make it again soon.

[Halex]

Thanks chookie, you have taken out the hard work for me

I think it would  be nice with chicken too

Sounds devine & looked devine

[achookwoman]

[kt2]

This looks superb achookwoman! Thank you for sharing and posting! 

[achookwoman]

Kt2, next time I will make double the sauce and freeze it .   As Hally says it would go well with chicken. 

[Kimmyh]

Awesome ACW. Thanks for sharing. I really love salmon and an looking forward to trying this sauce with it.

[goldfish]

Oh my goodness Chookie! This is just superb!  Love salmon and always looking for different ways to have it. Can't wait to try it.. And will follow your advice and make double sauce.  Thank you

[trudy]

Thanks for the recipe Chookie.  The photo has sold it for me!!!!  Can't wait to make it.

[achookwoman]

Trudy,  looks a bit messy but DH said delicious.

[JulieO]

Sounds right up my ally Chookie, will be trying this. 

[JulieO]

I did try this....today!

We absolutely loved it. 

In the recipe I took the tomato puree to mean in fact tomato paste and used that.

I used a whole green chilli and though not too hot, I will deseed half of it next time.  So quick and easy too.

After the photo I added some creamy pasta salad and sliced home made beetroot to the plate.

[cookie1]

Beautiful food and photo. Thank you Chookie and JulieO

[achookwoman]

Thanks Julie.

[EmeraldSue]

I'm speechless.
This was absolutely delicious.
I used smokey paprika instead of sweet paprika (as that's what I had in the cupboard) and I loved the smokey flavour which enhanced the tang of the lemon.
I cooked rice to go with this - without cleaning the jug, I chopped an onion  and sautéed with a little oil then added the rice. Once the rice was translucent, I popped it into the basket and added the water and cooked it for 15 minutes.  The rice was nicely transfused with the spices.
This recipe was so easy and delicious and I will make it again soon.

[achookwoman]

ES,  I am glad your liked it.  Nice trick with the rice.