Salmon Chraimeh
Salmon Chraimeh is indeed a fascinating dish that brings together bold flavors in a harmonious way. It’s a traditional recipe from Sephardic Jewish cuisine, particularly popular among the Libyan and Syrian Jewish communities. The dish typically features a spicy, tomato-based sauce that perfectly complements the rich taste of salmon, but you can use almost any firm fish.
Ingredients
Scale
- 1 whole sockeye salmon filet (about 1.5 to 2 pounds)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 shallot, finely chopped
- 6 garlic cloves, minced
- 1 red bell pepper, finely diced
- 1 tablespoon sweet paprika
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (adjust based on your heat preference)
- 1/2 teaspoon white pepper
- 1 can (14 oz) of diced tomatoes
- 1 tablespoon tomato paste
- Juice of 1 lemon
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Sauce:
- In a large skillet (or a roasting pan that can go on the stove), heat the olive oil over medium heat.
- Add the onion and shallot and cook until soft, about 5 minutes.
- Add the garlic and red bell pepper, cooking until the bell pepper is tender, about 3 more minutes.
- Stir in both types of paprika, cumin, chili flakes, and white pepper, and cook until fragrant.
- Add the diced tomatoes and tomato paste, and let the mixture simmer for about 10 minutes to meld the flavors and thicken the sauce.
- Season with salt and stir in the lemon juice.
Prepare the Oven:
- Preheat the oven to 375°F (190°C).
Cook the Salmon:
- Line a baking sheet with parchment paper for easy cleanup.
- Lay down some sauce on the parchment paper, place the whole seasoned salmon filet on top, and spoon the remaining sauce over the salmon.
Bake:
- Bake in the preheated oven for approximately 15-20 minutes. Begin checking the internal temperature of the thickest part of the filet around the 15-minute mark using an instant-read thermometer.
- Remove the salmon from the oven when it reaches an internal temperature of about 125°F to 130°F (52°C to 54°C) to allow for carry-over cooking. The temperature will continue to rise to about 135°F (57°C), resulting in perfectly cooked salmon that is moist and slightly translucent in the center.
Serve:
- Let the salmon rest for a few minutes after removing it from the oven.
- Carefully transfer the salmon and parchment onto a serving platter.
- Garnish with freshly chopped parsley.
- Serve, allowing guests to spoon extra sauce over their portions as desired.
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