
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared salmon in chraimeh sauce with winter slaw
Paleo, Gluten-Free, Soy-Free, Dairy-Free
2 Servings, 400 Calories/Serving
5–20 Minutes
A recipe originally inspired by the immigrant jews of Libya, charaimeh is a deep red garlicky sauce that’s spiced with chile, paprika and cumin. This sauce lends tremendous amounts of flavor to fatty salmon steaks, while a citrusy, crisp winter slaw made with cabbage and Satsuma oranges round it out to perfection.
In your bag
1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
- 5-ounce salmon steaks
- ¼ cup coconut flour
- 6 cloves garlic
- 1 shallot
- 1 serrano chile
- 2 tablespoons spice mix
- 3 tablespoons tomato paste
- 1 lemon
- ½ savoy cabbage
- ½ red cabbage
- 1 Satsuma orange
- ¼ cup cilantro
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Season batter, sear fish
Heat skillet on medium high and add 2 tablespoons olive oil. Season coconut flour with a little salt and pepper. Pat fish dry with paper towels and dredge on all sides in coconut flour. Place salmon skin-side down into hot pan (it should sizzle immediately), and sear about 2 minutes on each side. Salmon should only be browned on both sides, but not cooked through. While that’s browning:
*Peel and finely mince garlic and shallot.
*De-seed and finely mince chili.
*Peel and finely mince garlic and shallot.
*De-seed and finely mince chili.
2
Make sauce, prep slaw
When salmon has seared, remove from pan and set aside on a plate. Discard oil in the pan and return pan to stove. Turn heat to low and add ¼ cup fresh oil. Once hot, add minced garlic, shallot and chile and cook until soft and translucent, about 5 minutes. Add spices and stir. Then add tomato paste and cook another minute. Stir in ¾ cup water, bring up to a simmer and return fish to the pan. Let simmer until fish is flakey and fully cooked through, about 4 minutes. Stir in juice from ½ of lemon and season to taste with salt. Meanwhile:
*Finely slice savoy and red cabbage.
*Roughly chop cilantro.
*Peel and slice orange into half moons
*Finely slice savoy and red cabbage.
*Roughly chop cilantro.
*Peel and slice orange into half moons
Make slaw, serve
Combine both cabbages, cilantro and orange slices in a bowl and toss together with juice from other ½ of lemon and a sprinkle of olive oil and salt, to taste. Serve on a plate alongside fish and top with charaime sauce.