Salmon Steaks in Chraimeh Sauce

with Quinoa and Feta

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low-carb
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low-carb
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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 Prep and cook 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, waterstock 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. Wash and 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!

What makes this North African sauce so special? Its delicate balance of colour, piquancy and heat.

Cooking Time: 30 min

Cals 679 · Prot 49 · Carbs 48 · Fat 28

Ingredients

Number of people

Salmon

Salmon fillet 350 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Green apple 1 Piece
Olive oil 2 Tbsp
Salt 1 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 1 Pieces
Brown sugar 5 Grams

Quinoa

Mixed quinoa 100 Grams
Water 300 ML
Salt 1 Tsp

Garnish

Feta cheese 50 Grams
Fresh coriander 15 Grams

What makes this North African sauce so special? Its delicate balance of colour, piquancy and heat.

Cooking Time: 30 min

Cals 679 · Prot 49 · Carbs 48 · Fat 28

Instructions

photo

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.

photo

2 Prep

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

photo

3 Prep and cook 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. 

photo

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, waterstock cube and sugar. Simmer for 5 min. 

photo

5 Return salmon

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

photo

6 Serve

Crumble the feta. Wash and 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!

Ingredients

Number of people

Salmon

Salmon fillet 350 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Green apple 1 Piece
Olive oil 2 Tbsp
Salt 1 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 1 Pieces
Brown sugar 5 Grams

Quinoa

Mixed quinoa 100 Grams
Water 300 ML
Salt 1 Tsp

Garnish

Feta cheese 50 Grams
Fresh coriander 15 Grams
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