Chraime-spiced salmon with mint couscous and lemon-yogurt sauce
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
While the couscous cooks, start the salmon.
Sear the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
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.
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.
Stir the mint into the couscous.
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.