20-Minute Salmon Chraimeh (Salmon Braised in Spicy Tomato Sauce)
Salmon Chraimeh is a vibrant, aromatic North African dish featuring fish braised in spicy tomato sauce. Brightened up with fresh lemon juice and herbs, this is an ideal dairy-free dinner recipe for Shabbat or any weeknight meal. I like to serve it over rice or couscous, but mashed potatoes would be great too.
Servings: 4 servings
Calories: 110kcal
Ingredients
- 4 (6oz) filets of salmon, skinless
- 3 Tbsp all-purpose flour
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- 3 large scallions, thinly sliced
- 5 cloves garlic, finely chopped
- 1 jalapeño, halved, seeds removed, thinly sliced – can use serrano chile instead
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp sweet paprika
- ½ tsp ground cinnamon
- ¼ tsp Aleppo pepper flakes, or crushed red pepper flakes
- 1 (14oz) can diced tomatoes and juices
- 2 Tbsp fresh lemon juice, plus wedges for serving
- 2 tsp granulated sugar
- 3 Tbsp fresh cilantro, roughly chopped
- 2 Tbsp fresh mint, finely chopped
- Flaky sea salt
Instructions
- Season the salmon. Pat the salmon dry with paper towels. In a small bowl, combine 3 Tbsp flour, 2 tsp kosher salt, and ½ tsp freshly ground black pepper. Rub the flour mixture onto both sides of the salmon, then shake off any excess. Set aside.
- Sauté the aromatics. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add 3 sliced scallions, 5 cloves chopped garlic, 1 thinly sliced jalapeño, 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp sweet paprika, ½ tsp ground cinnamon, and ¼ tsp Aleppo pepper flakes. Cook, stirring constantly, for about 30-60 seconds until very fragrant.
- Add the tomatoes. Pour in 1 (14oz) can of diced tomatoes, then use a spatula to incorporate the spices. Add 2 Tbsp fresh lemon juice and 2 tsp sugar, then stir well.
- Cook the salmon. Nestle the salmon fillets into the sauce, then lower the temperature to medium. Cover tightly and simmer for 6-8 minutes, or until the salmon reaches an internal temperature of 120F and flakes easily.
- Finish, then serve! Taste the sauce, then adjust seasoning as needed. Sprinkle the salmon with 3 Tbsp chopped fresh cilantro and 2 Tbsp chopped mint. Finish with a pinch of flaky sea salt, then serve with lemon wedges. Can be enjoyed warm or at room temperature.
Notes
- For extra spice, leave in the jalapeño seeds.
- I like to spoon some of the sauce on top of the salmon when serving.
- Leftovers and storage: Store any leftovers in an airtight container in the fridge for up to 2 days.
- To reheat: Gently reheat the salmon in a skillet over low heat until warmed through, taking care not to overcook it. Microwaving salmon (or any fish, really) can lead to over cooking very quickly.
Nutrition
Calories: 110kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 1233mg | Potassium: 110mg | Fiber: 1g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg
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