In order to bring you the best organic produce, some ingredients may differ from those depicted.

Seared salmon in charaimeh sauce with cabbage slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 680 Calories/Serving

30 Minutes

A recipe originally inspired by the immigrant Jews of Libya, chraimeh is a deep-red garlicky sauce spiced with chile, paprika, and cumin. This sauce lends tremendous amounts of flavor to fatty salmon steaks, while a crisp slaw made with cabbage and radishes rounds it out to perfection.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¼ cup coconut flour
2 5-ounce salmon filets
1 shallot
6 cloves garlic
1 Serrano chile
Israeli spice mix
3 tablespoons tomato paste
1 lemon
½ head savoy cabbage
½ head red cabbage
Small bunch cilantro
3 to 4 radishes
1 tablespoons black sesame seeds

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Sear fish

In a large sauté pan on medium, heat 2 tablespoons oil until shimmering. Season coconut flour with a little salt and pepper. Pat fish dry with paper towels and dredge on all sides in coconut flour. Sear salmon skin-side down until skin is crisp, 2 to 4 minutes. Flip and cook another 2 minutes. Salmon should be not be cooked through. While that’s browning:
*Peel and mince shallot and garlic.
*Seed Serrano chile and mince.

Make sauce, prep slaw

Remove salmon from pan and set aside. Discard oil and return pan to stove on low heat with ¼ cup fresh oil. Once hot, add minced garlic, shallot and chile and cook until soft and translucent, 5 to 7 minutes. Add spice mix and tomato paste and cook until fragrant, about 1 minute. Stir in ¾ cup water, turn heat up to a simmer and return fish to pan. Let simmer until fish is opaque and flakes easily, 4 to 6 minutes. Meanwhile:
*Finely slice savoy and red cabbage.
*Rinse and dry cilantro and roughly chop.
*Rinse radish and thinly slice.

Make slaw

Combine both cabbages, radishes, cilantro and sesame seeds in a bowl and toss together with juice from other ½ of lemon and a drizzle of olive oil. Season with salt to taste.

Serve

Remove pan from heat and stir in juice from the other ½ of lemon. Season to taste with salt. Serve fish on two plates and top with chraimeh sauce. Serve cabbage on the side.

Relevant tips and techniques

On peeling and mincing garlic without a fuss.
On how to slice and dice that onion (or shallot).
How to deseed chile peppers.

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