Salmon Steaks in Chraimeh Sauce

with Quinoa and Feta
What makes this North African sauce so special? Its delicate balance of colour, piquancy and heat.
Cals 706 · Prot 51 · Carbs 56 · Fat 30
Low-Carb
Try Hello Chef Now
30 min
photo
What makes this North African sauce so special? Its delicate balance of colour, piquancy and heat.
Cals 706 · Prot 51 · Carbs 56 · Fat 30
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon
Skin-on salmon fillet
350 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Green apple
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Paprika powder
2 Grams
Cumin powder
2 Grams
Cinnamon powder
2 Grams
Cayenne powder
2 Grams
Tomato paste
30 Grams
Water
150 ML
Vegetable stock cube
0.5 Piece
Brown sugar
5 Grams
Quinoa
Mixed quinoa
100 Grams
Water
200 ML
Salt
0.5 Tsp
Garnish
Feta cheese
50 Grams
Fresh coriander
15 Grams

Tips for fussy eaters

Can't handle the heat? Go easy on the cayenne!

Pro tip

Serve with flat breads or pittas for a carby version!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Boil quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
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2 Prep

Meanwhile, peel and very finely chop the onion and garlic. Grate the apple.
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3 Fry salmon

Using a sharp knife, make an incision along each salmon fillet, length ways. The incision should reach the skin of the salmon, but not slice through it. Turn each salmon piece out as though opening a book. The salmon skin should function as the book's spine. Heat a large pan over a medium heat with a drizzle of oil. Fry the salmon with a pinch of salt for 3 min until cooked. 
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4 Simmer

Transfer the salmon to a plate and return the pan to a medium heat. Add the onion and a pinch of salt and fry for 7 min until soft. Add the garlicapplepaprikacumin and a pinch of cinnamon and cayenne (spicy!). Fry for 1 min. Add the tomato paste, water, 0.5/1/1 stock cube and sugar. Simmer for 5 min. 
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5 Return salmon

After 5 min, return the salmon to the pan and remove the pan from the heat. Set aside. 
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6 Serve

Crumble the feta. Pick the coriander leaves. Serve the salmon and its sauce over the drained quinoa and garnish with the feta and coriander

Tips for fussy eaters

Can't handle the heat? Go easy on the cayenne!

Pro tip

Serve with flat breads or pittas for a carby version!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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