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Tuesday 4 November 2014

3BM Kitchen : Salmon in Chraimeh Sauce...

There's been so much going on lately that we've barely managed to eat a good home-cooked meal let alone blog about one! So we thought it was time to take some down time this weekend and dig out our trusty Ottolenghi Jerusalem cookbook! 

Now, this one sounds simple and nothing too crazy, which is all true, however it's oh so delicious and will have you your dinner guests licking every scrap from their plates! The perfect solution if you've got friends round and don't want to spend hours holed-up in the kitchen alone. From start to finish, it'll take you about 30 minutes. The flavours from the spices, garlic and chilli create a deep intense sauce and, if you get your cooking times bang on, the fish is so tender it melts in your mouth!

Here's how this little winner is done!!

You Need...

55ml sunflower oil
2 tbsp plain flour
2 salmon steaks, on the bone (we used fillets and it was super tasty!)
3 garlic cloves, roughly chopped
1 tsp sweet paprika
1/2 tbsp caraway seeds, dry-toasted and freshly ground
1 tsp ground cumin
1/2 tsp cayenne
1/2 tsp ground cinnamon
1/2 green chilli, roughly chopped
75ml water
11/2 tbsp tomato purée
1 tsp caster sugar
1 lemon (to serve & 1 tbsp juice)
1 tbsp roughly chopped coriander
Salt and black pepper

How To...

1. Heat two tablespoons of oil in your pan over high heat.

2. Add the flour to a bowl, season with salt and pepper and add the fish. Turn to coat well. 

3. Shake off any excess flour and sear the fish for a few minutes until golden. Remove and put the fish to the side.

4. Add the garlic, spices, chilli, and 2 tablespoons of the oil into your food processor and whizz together to form a thick paste.

5. Pour the rest of the oil into your pan, heat well, and add your paste. Cook for 30 seconds stirring at all times so the spices don't burn.


6. Add the water and tomato puree to your pan, bring to a simmer and then add the sugar, lemon juice and salt and pepper to taste.

7. Add the golden fish to the sauce, bring to a gentle simmer and cover the pan for 7-11 minutes.

8. Serve atop a bed of rice, sprinkled with chopped coriander with a wedge of lemon and enjoy!! 

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