Salmon in Chraimeh Sauce
4
15 minutes
For a bold, flavour‑packed fish dish that’s perfect for weeknights or entertaining, this Salmon in Chraimeh Sauce delivers every time. Quick, easy and irresistibly aromatic, this Middle Eastern‑inspired recipe combines fragrant spices, tomato, garlic and citrus with a gentle heat from our Mellow Yellow Chilli Oil.
The result is a beautifully spiced salmon recipe that feels impressive yet is surprisingly simple to make.
Method
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1
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.
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2
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.
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3
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.
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4
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.
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5
Sprinkle with freshly chopped coriander and serve on rice with lemon wedges.
Ingredients
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4 salmon steaks (skin removed)
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Spices:
1 tbsp Caraway seeds (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)
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60 ml Mellow Yellow Chilli Oil
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Salt & black pepper
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Juice of 1 lemon
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3 tbsp tomato purée
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2 tsp caster sugar
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150ml water
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Handful chopped coriander and 1 lemon cut into 4 wedges to serve.
