Salmon Steaks in Chraimeh Sauce

Name: Salmon Steaks in Chraimeh Sauce with Quinoa and Feta
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Green apple; 2 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Paprika powder; 2 Grams of Cumin powder; 1 Grams of Cinnamon powder; 2 Grams of Cayenne powder; 30 Grams of Tomato paste; 150 ML of Water; 1 Piece of Vegetable stock cube; 5 Grams of Brown sugar; 100 Grams of White quinoa; 200 ML of Water; 1 Tsp of Salt; 50 Grams of Feta cheese; 15 Grams of Fresh coriander

with Quinoa and Feta

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

278 Reviews

Cals 708 · Prot 48 · Carbs 61 · Fat 31

Low Carb

30 min

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.

278 Reviews

Cals 708 · Prot 48 · Carbs 61 · Fat 31

Low Carb

Ingredients

Salmon

Skin-on salmon fillet 6*

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

1 Gram

Cayenne powder

2 Grams

Tomato paste

30 Grams

Water

150 ML

Vegetable stock cube 15*

0.5 Piece

Brown sugar

5 Grams

Quinoa

White quinoa

100 Grams

Water

200 ML

Salt

0.5 Tsp

Garnish

Feta cheese 4*

50 Grams

Fresh coriander

15 Grams

Allergens

*6 Fish, *15 Celery, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2961 / 708
Fats (g)	31.4
of which saturated (g)	7.7
Carbohydrates (g)	61
of which sugars (g)	15
Fibers (g)	7.7
Proteins (g)	48
Salt (g)	2.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

Tip! Washing quinoa with warm water before draining it, helps remove any bitter-tasting components known as saponins from its surface.

2 Prep

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

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 on each side until cooked.

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 garlic, apple, paprika, cumin and a pinch of cinnamon and cayenne (spicy!). Fry for 1 min. Add the tomato paste, water, 0.5 stock cube and sugar. Simmer for 5 min.