This recipe, based on one from Ottolenghi and Sami Tamimi's forthcoming book, was inspired by a traditional Jewish dish from North Africa known as chreime. You can use any type of fish cut into steaks; the bones add flavor to the sauce.
Toast caraway seeds in a small dry skillet over medium heat, stirring occasionally, until slightly darker in color and aromatic, about 2 minutes. Remove from skillet and let cool. Finely grind in a spice mill; set aside.
Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Place flour in an 8x8x2" baking dish or a shallow wide bowl. Season fish with salt and pepper. Place fish in flour and turn to coat; shake off excess. Working in 2 batches, cook salmon until golden, about 2 minutes per side. Transfer fish to a plate; wipe out skillet and set aside.
Pur?e garlic, chile, paprika, cumin, cayenne, cinnamon, caraway, and 2 Tbsp. oil in a food processor, adding more oil by teaspoonfuls to garlic paste if needed.
Heat remaining 4 Tbsp. oil in reserved skillet over medium heat. Add garlic paste. Cook, stirring, for 30 seconds (do not burn). Carefully (mixture will splatter) add tomato paste and 1/2 cup water to skillet and bring to a simmer; continue simmering for 30 seconds. Stir in lemon juice and sugar. Season with salt and pepper.
Return fish to skillet and bring to a gentle simmer. Cover pan; reduce heat to medium-low and simmer until fish is just cooked through, 7?11 minutes. Remove pan from heat, uncover, and let cool slightly.
Divide the salmon and sauce among plates. Sprinkle cilantro over. Serve warm or at room temperature with lemon wedges alongside.
The sauce is very yummy - make extra for dipping or over rice. The cilantro is important and adds a special flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 98 | ||
Calories from Fat: 10 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 14422.4mg | 497 % | |
Potassium 461.9mg | 12 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 19.3g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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