Salmon in chraime with mint couscous

Soy Free

2 Servings, 580 Calories/Serving

25 Minutes

Chraime is a classic tomato-based Moroccan sauce traditionally served with fish. It’s creamy with a hint of heat. We like it with our cool, mint-infused couscous, lemon yogurt sauce, and citrusy sumac garnish.


  • 1 to 2 shallots
  • 3 to 4 garlic cloves
  • Fresh cilantro
  • Fresh mint
  • 1 lemon
  • ½ cup couscous
  • Two 6-ounce wild Alaskan salmon fillets
  • Chraime Spice blend (cumin - cinnamon - sweet paprika - cayenne)
  • 2 tablespoons tomato paste
  • 1 cup crushed tomatoes
  • 1/3 cup Greek yogurt
  • 1 teaspoon sumac



Prep the vegetables

  • Peel the shallots and thinly slice.
  • Coarsely chop the garlic.
  • Chop the cilantro, including the tender stems.
  • Chop the mint leaves.
  • Juice half the lemon and cut the other half into wedges.


Cook the couscous

In a pot, bring 1 cup salted water to a boil. Add the couscous, stir and remove from the heat, cover, and let stand until all of the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork.
While the couscous cooks, sear the salmon.


Sear the salmon

  • Season the salmon with salt and pepper.
In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon and cook until it starts to brown, about 1 to 2 minutes on each side. Transfer to a plate to rest.


Make the tomato sauce; cook the salmon

To the same pan, add 1 to 2 teaspoons oil and the shallots and garlic. Season with salt and cook until the shallots are softened and starting to caramelize, 2 to 3 minutes.
Stir in the chraime spice blend and cook until just fragrant, 30 to 40 seconds.
Add the tomato paste, crushed tomatoes, 1 cup water, and half the cilantro, and bring to a boil.
Reduce to a simmer, return the salmon to the pan, and cook until the salmon is opaque in the center, 2 to 3 minutes. Season to taste with salt and pepper.
While the salmon cooks, make the yogurt sauce.


Make the yogurt sauce

In a bowl, combine 1 tablespoon lemon juice and the yogurt. Season to taste with salt and pepper.



Stir the mint into the couscous.
Transfer the couscous, salmon, and tomato sauce to individual plates. Garnish with the yogurt sauce, remaining cilantro, and sumac, and serve the lemon wedges on the side.

Nutrition per serving: Calories: 580, Protein: 37g, Total Fat: 23g, Monounsaturated Fat: 12g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g, Cholesterol: 70mg, Carbohydrates: 56g, Fiber: 7g, Added Sugar: 0g, Sodium: 680mg

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