Seared salmon in charaimeh sauce with cabbage slaw
Paleo, Gluten Free, Dairy Free, Soy Free
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.
- 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
*Peel and mince shallot and garlic.
*Seed Serrano chile and mince.
Make sauce, prep slaw
*Finely slice savoy and red cabbage.
*Rinse and dry cilantro and roughly chop.
*Rinse radish and thinly slice.