Chraimeh sauce brings such delight to my family. We've always enjoyed the aromatic, tangy flavors of Mediterranean cooking, and Chraimeh sauce goes so well with Atlantic Salmon, King Salmon or any salmonoid family fish such as Trout, Ocean Trout or Steelhead. We often pair it with simple basmati rice or couscous so the Chraimeh sauce can be fully appreciated.
Chraimeh is traditionally eaten by Jews on Shabbat tables but the flavors are Mediterranean and Arab. It's often enjoyed warm or at room temperature but we plate it right out of the pan and prefer to eat ours hot. I hope you enjoy this recipe as much as we've had over the years.
Ingredients: (4 servings)
- 4 portions of Nordic Blu salmon fillets (2 bags, ~24oz)
- 3-4 tbsps of flour
- about 1/3 cup of grapeseed oil
- 2 teaspoons good-quality sweet paprika
- 1 tablespoon of fennel (toasted) seeds
- 1 1/2 teaspoons of ground cumin
- a good shake of cayenne, or more to taste
- 1/4 teaspoon cinnamon
- 1 hot (or mild if preferred) green chile, de-seeded, and chopped
- 4 to 6 garlic cloves chopped
- 3-4 tablespoons tomato paste
- 2/3 cup water
- 1 1/2 teaspoons of fine sugar
- salt and pepper, to taste
- 2-3 tablespoons fresh lemon juice
- about 2-3 tbsps chopped cilantro for garnish
- salt & pepper to taste
- Pat the Nordic Blu salmon fillets with a paper towel to dry.
- Generously salt & pepper the flour in a plate or shallow bowl and coat the fish.
- Heat 2 tbsps of grapeseed oil in a large pan over high heat, then sear each side of the fish for 1-2 minutes and set aside. Wipe off the pan.
- Place the spices and the chopped garlic and chile in a mortar. I like to use a mortar and pestle but you can use a small food processor as well. Drizzle 2-3 tbsps of oil while grinding up all of the ingredients into a thick paste.
- Pour the remaining oil into the large pan over medium-high heat for about 1/2 minute stirring occasionally as to not burn the spices. Add the water and tomato paste to prevent the spices from cooking further and bring to a gentle simmer. Add the lemon juice and sugar and season with salt & pepper to your taste.
- Lay the fish into the sauce and cover and cook for about 4-7 minutes depending on the thickness of your fillets and your desired doneness. With SEATOPIA's Nordic Blu salmon, I prefer to leave it in the pan for about 4 minutes so the center is slightly pink.
- Garnish with cilantro and enjoy!
