Seared salmon in charaimeh sauce with cabbage slaw

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 680 Calories/Serving

30 Minutes

A recipe originally inspired by the immigrant Jews of Libya, chraimeh is a deep-red garlicky sauce spiced with chile, paprika, and cumin. This sauce lends tremendous amounts of flavor to fatty salmon steaks, while a crisp slaw made with cabbage and radishes rounds it out to perfection.

Ingredients

  • ¼ cup coconut flour
  • 2 5-ounce salmon filets
  • 1 shallot
  • 6 cloves garlic
  • 1 Serrano chile
  • Israeli spice mix
  • 3 tablespoons tomato paste
  • 1 lemon
  • ½ head savoy cabbage
  • ½ head red cabbage
  • Small bunch cilantro
  • 3 to 4 radishes
  • 1 tablespoons black sesame seeds

Instructions

1

Sear fish

In a large sauté pan on medium, heat 2 tablespoons oil until shimmering. Season coconut flour with a little salt and pepper. Pat fish dry with paper towels and dredge on all sides in coconut flour. Sear salmon skin-side down until skin is crisp, 2 to 4 minutes. Flip and cook another 2 minutes. Salmon should be not be cooked through. While that’s browning:
*Peel and mince shallot and garlic.
*Seed Serrano chile and mince.

2

Make sauce, prep slaw

Remove salmon from pan and set aside. Discard oil and return pan to stove on low heat with ¼ cup fresh oil. Once hot, add minced garlic, shallot and chile and cook until soft and translucent, 5 to 7 minutes. Add spice mix and tomato paste and cook until fragrant, about 1 minute. Stir in ¾ cup water, turn heat up to a simmer and return fish to pan. Let simmer until fish is opaque and flakes easily, 4 to 6 minutes. Meanwhile:
*Finely slice savoy and red cabbage.
*Rinse and dry cilantro and roughly chop.
*Rinse radish and thinly slice.

3

Make slaw

Combine both cabbages, radishes, cilantro and sesame seeds in a bowl and toss together with juice from other ½ of lemon and a drizzle of olive oil. Season with salt to taste.

4

Serve

Remove pan from heat and stir in juice from the other ½ of lemon. Season to taste with salt. Serve fish on two plates and top with chraimeh sauce. Serve cabbage on the side.

Similar Recipes

Bacon, avocado and little gem salad
Paleo, Gluten Free, Dairy Free
Almond-stuffed bell peppers and baby kale salad
Paleo, Gluten Free, Vegetarian
Asparagus and broccolini wild rice with lemon yogurt
Vegetarian, Gluten Free, Soy Free