Recipe: Chraime

This is a great blend of fish and tomato sauce. It’s spicy, it’s creamy without cream, it’s soft but has a nice bite. It’s just an all around dish. This is best served over rice or couscous or with a nice crusty bread so you can sop up all the sauce.

Chraime

AuthorMabDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 2 tbsp olive oil
 2 salmon filets
 1 shallot, chopped finely
 3 cloves garlic, minced
 1 tsp paprika
 1 tsp cumin
 ¼ tsp cinnamon
 ¼ tsp cayenne pepper
 1 chili pepper, minced
 3 tbsp tomato paste
 1 cup diced tomatoes
 ½ cup water

Directions
1

In a frying pan, heat 1 tablespoon olive oil over medium-high heat and fry salmon (skin side down) until the skin is brown and crisp, about 4 minutes.

2

Flip the salmon and cook the flesh side for about 30 seconds and remove. Do not cook through.

3

Add the shallot and garlic, and spices and allow to cook for 2 minutes then add the tomato paste and tomatoes.

4

Add water and bring to a boil, then reduce to a simmer and return the salmon to the pan, skin side up.

5

Cook until salmon is done, about 3 minutes.

Adapted from Almost Kosher

Ingredients

Ingredients
 2 tbsp olive oil
 2 salmon filets
 1 shallot, chopped finely
 3 cloves garlic, minced
 1 tsp paprika
 1 tsp cumin
 ¼ tsp cinnamon
 ¼ tsp cayenne pepper
 1 chili pepper, minced
 3 tbsp tomato paste
 1 cup diced tomatoes
 ½ cup water

Directions

Directions
1

In a frying pan, heat 1 tablespoon olive oil over medium-high heat and fry salmon (skin side down) until the skin is brown and crisp, about 4 minutes.

2

Flip the salmon and cook the flesh side for about 30 seconds and remove. Do not cook through.

3

Add the shallot and garlic, and spices and allow to cook for 2 minutes then add the tomato paste and tomatoes.

4

Add water and bring to a boil, then reduce to a simmer and return the salmon to the pan, skin side up.

5

Cook until salmon is done, about 3 minutes.

Chraime

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