Seared salmon in charaimeh sauce with cabbage slaw

Seared salmon in charaimeh sauce with cabbage slaw

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

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 serves 4)
  • 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


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.



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.