Seared salmon in charaimeh sauce with cabbage slaw

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

Seared salmon in charaimeh sauce with cabbage slaw

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.

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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


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.