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Salmon: Simply poached. Boldly sauced

Salmon Chraimeh

20 minutes

This weeknight easy dinner tops center-cut salmon fillets with chraimeh, a simple and mildly spicy tomato sauce. Look for salmon pieces that are evenly thick, about 1 to 1½ inches. We liked our salmon cooked between 115°F and 120°F, which leaves the thickest part with a some translucency. If you like it more well done, after simmering remove the skillet from the heat and leave the fillets in the covered pan until cooked to desired doneness.

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