Salmon Steaks in Chraimeh Sauce (Yotam Ottolenghi Recipe)
Another delicious and easy recipe by Yotam Ottolenghi
Recipe from Yotam Ottolenghi’s Jerusalem Cookbook
prep time: 15 minutes
cooking time: 20 minutes
total time: 35 minutes
Ingredients:
110ml Sunflower oil
3 tbsp plain flour (or corn starch for gluten free version)
4 salmon steaks, on the bone, about 950g
6 garlic cloves, roughly chopped
2 tsp sweet paprika
1 tbsp caraway seeds, dry-toasted and freshly ground
1 1/2 tsp ground cumin
1/3 tsp cayenne
1/3 tsp ground cinnamon
1 green chili, roughly chopped
150ml water
2 tbsp tomato puree
2 tsp caster sugar
1 lemon, cut into four wedges, plus 2 tbsp lemon juice
2 tbsp roughly chopped coriander
salt and black pepper
Preparation:
Heat 2 tablespoons of sunflower oil in a large frying pan for which you have a lid. Place the four in a shallow bowl, season generously with salt and pepper then toss the fish in it. Shake off the excess flour and sear on high heat for a minute or two one each side, until golden. Remove the fish and wipe the pan clean.
Place the garlic, spices, chile, and 2 tablespoons of sunflower oil in a food processor and blitz to form a thick paste. you might need to add a little bit more of the oil to bring everything together.
Pour the remaining oil into frying pan, heat well and add the spice paste. Stir and fry for 30 seconds, so that the spices don’t burn. quickly but CAREFULLY (it may spit!), Add the water and tomato puree to stop the spices cooking. Bring to a simmer and add sugar, lemon juice, 3/4 tsp salt and some pepper. Taste for seasoning.
Put the fish in the sauce, bring to a gentle simmer, cover the pan and cook for 7-11 minutes, depending on the size of the fish, until it is just done. Remove the pan from the heat, take off the lid and leave to cool down. Serve the fish just warm or at room temperature, garnished with coriander and a wedge of lemon.
