Seared salmon in chraimeh sauce with winter slaw

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

Seared salmon in chraimeh sauce with winter slaw

Seared salmon in chraimeh sauce with winter slaw

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

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.

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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.
  • 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


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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

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.