Seared salmon in chraimeh sauce with winter slaw

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 400 Calories/Serving

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.

Ingredients

  • 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

Instructions

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.

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

3

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.

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