Chraime-spiced salmon with mint couscous and lemon-yogurt sauce

Soy Free, Low Calorie

2 Servings, 560 Calories/Serving

20 - 30 Minutes

Chraime , a classic Moroccan dish of fish cooked in a velvety, fragrant tomato sauce, is traditionally served by Sephardic Jews on the Sabbath. We like it any day of the week, particularly with wild-caught salmon. Here we accompany the fish with a cool, mint-infused couscous and garnish it with a lemon-yogurt sauce and a sprinkling of citrusy sumac.


  • ½ cup couscous
  • Two 6-ounce skin-on wild Yukon River salmon fillets
  • 1 or 2 shallots
  • Peeled fresh garlic
  • Fresh cilantro
  • Chraime spice blend (sweet paprika - cumin - cinnamon - cayenne)
  • 2 tablespoons tomato paste
  • 1 cup diced tomatoes
  • 1 lemon
  • Fresh mint
  • 1/3 cup Greek yogurt
  • 1 teaspoon sumac



Cook the couscous

In a small sauce pot, bring 1 cup lightly salted water to a boil. Stir in the couscous, remove from the heat, cover, and let stand until the couscous is tender and the liquid is absorbed, 5 to 6 minutes. Fluff with a fork.
While the couscous cooks, start the salmon.


Sear the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down; cook until the skin is browned and crisp but the flesh is not yet cooked through, 4 to 5 minutes. Turn the salmon and cook for 30 seconds. Transfer to a plate. Do not clean the pan.
While the salmon cooks, prepare the chraime sauce ingredients.


Make the chraime sauce; finish the salmon

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Coarsely chop the cilantro. Divide into two equal portions, one for the sauce and one for garnish.
In the same pan used for the salmon, if dry, add 1 to 2 teaspoons oil; warm over medium-high heat. Add the shallots and garlic, season with salt, and cook, stirring occasionally, until the shallots are softened, 2 to 3 minutes. Stir in the chraime spice blend; cook until fragrant, about 30 seconds.
Add the tomato paste, tomatoes, half the cilantro, and 1 cup water; bring to a boil. Reduce to a simmer and add the salmon, skin side up. Cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness. Season to taste with salt and pepper.
While the sauce and salmon cook, prepare the yogurt sauce and finish the couscous.


Make the yogurt sauce; finish the couscous

  • Juice half the lemon; cut half into wedges for garnish.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the yogurt and 1 tablespoon lemon juice. Season with salt and pepper.
Stir the mint into the couscous.



Transfer the couscous, salmon, and chraime sauce to individual plates. Garnish with the yogurt sauce, remaining cilantro, and sumac. Serve with the lemon wedges.

Nutrition per serving: Calories: 560, Protein: 52g, Total Fat: 17g, Monounsaturated Fat: 10g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g, Cholesterol: 70mg, Carbohydrates: 51g, Fiber: 6g, Sugar: 9g, Added Sugars: 0g, Sodium: 450mg
Contains: fish, milk, wheat.

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