Chraime-spiced salmon with mint couscous and lemon-yogurt sauce

Soy Free, Low Calorie

2 Servings, 560 Calories/Serving

20 – 30 Minutes

Chraime , a classic Moroccan dish of fish cooked in a velvety, fragrant tomato sauce, is traditionally served by Sephardic Jews on the Sabbath. We like it any day of the week, particularly with wild-caught salmon. Here we accompany the fish with a cool, mint-infused couscous and garnish it with a lemon-yogurt sauce and a sprinkling of citrusy sumac.

Ingredients

  • ½ cup couscous
  • Two 6-ounce skin-on wild Yukon River salmon fillets
  • 1 or 2 shallots
  • Peeled fresh garlic
  • Fresh cilantro
  • Chraime spice blend (sweet paprika - cumin - cinnamon - cayenne)
  • 2 tablespoons tomato paste
  • 1 cup diced tomatoes
  • 1 lemon
  • Fresh mint
  • 1/3 cup Greek yogurt
  • 1 teaspoon sumac

Instructions

1

Cook the couscous

In a small sauce pot, bring 1 cup lightly salted water to a boil. Stir in the couscous, remove from the heat, cover, and let stand until the couscous is tender and the liquid is absorbed, 5 to 6 minutes. Fluff with a fork.
While the couscous cooks, start the salmon.

2

Sear the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down; cook until the skin is browned and crisp but the flesh is not yet cooked through, 4 to 5 minutes. Turn the salmon and cook for 30 seconds. Transfer to a plate. Do not clean the pan.
While the salmon cooks, prepare the chraime sauce ingredients.

3

Make the chraime sauce; finish the salmon

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Coarsely chop the cilantro. Divide into two equal portions, one for the sauce and one for garnish.
In the same pan used for the salmon, if dry, add 1 to 2 teaspoons oil; warm over medium-high heat. Add the shallots and garlic, season with salt, and cook, stirring occasionally, until the shallots are softened, 2 to 3 minutes. Stir in the chraime spice blend; cook until fragrant, about 30 seconds.
Add the tomato paste, tomatoes, half the cilantro, and 1 cup water; bring to a boil. Reduce to a simmer and add the salmon, skin side up. Cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness. Season to taste with salt and pepper.
While the sauce and salmon cook, prepare the yogurt sauce and finish the couscous.

4

Make the yogurt sauce; finish the couscous

  • Juice half the lemon; cut half into wedges for garnish.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the yogurt and 1 tablespoon lemon juice. Season with salt and pepper.
Stir the mint into the couscous.

5

Serve

Transfer the couscous, salmon, and chraime sauce to individual plates. Garnish with the yogurt sauce, remaining cilantro, and sumac. Serve with the lemon wedges.

Nutrition per serving: Calories: 560, Protein: 52g, Total Fat: 17g, Monounsaturated Fat: 10g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g, Cholesterol: 70mg, Carbohydrates: 51g, Fiber: 6g, Sugar: 9g, Added Sugars: 0g, Sodium: 450mg
Contains: fish, milk, wheat.

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