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.
6-ounce center-cut salmon fillets
Kosher salt and ground black pepper
01Season the salmon fillets on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the white and light green parts of the scallions, the garlic and jalapeño. Cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in the coriander, cumin and paprika, then cook until fragrant, about 30 seconds.
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