Quick, easy and packed with flavour! Our Salmon in Chraimeh Sauce is easier to make than it may seem and it can certainly become a dinner-party favourite! This deliciously spicy Jewish sauce for fish, has a fantastic balance of fragrant spices, tomato, garlic, citrus and heat from our Mellow Yellow Chilli Oil. We like to serve it on a bed of rice, sprinkled with freshly chopped coriander and lemon wedges.
This recipe uses Mellow Yellow Chilli Oil, with just the right amount of chilli flakes infused into our cold pressed rapeseed oil, this chilli oil is just the thing to pep up pizzas and pasta, spice up a salad or salsa or give gusto to meat and fish. Simply click here to find your nearest stockist.
4 salmon steaks (skin removed)
1 tbsp Caraway seeds (dry pan toasted and freshly ground)
2 tsp smoked paprika
1 1/2 tsp ground cumin
1/3 tsp cayenne
1/3 tsp ground cinnamon
6 cloves garlic (crushed)
60 ml Mellow Yellow Chilli Oil
1/2 tsp Salt
Juice of 1 lemon
3 tbsp tomato purée
Handful chopped coriander and 1 lemon cut into 4 wedges to serve.
Dry toast the caraway seeds in a frying pan over a medium high heat taking care not to burn them. Transfer to a pestle and mortar to freshly grind the seeds.
To a small bowl add the ground caraway seeds, crushed garlic, smoked paprika, ground cumin, cayenne, ground cinnamon, Black pepper, Salt and Mellow Yellow Chilli Oil. Stir to combine the spices to form a runny paste.
Heat a sauté pan on a medium heat and fry the spice paste for a few minutes just to cook the spices trough and soften the garlic.
Add the water, lemon juice, tomato puree and sugar, stirring thoroughly to combine into a smooth sauce. Place the salmon fillets in the sauce and cover with a lid and simmer gently for 5-8 minutes or until the salmon is just cooked through.
Sprinkle with freshly chopped coriander and serve on rice with lemon wedges.