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Center-cut salmon fillets deliver weeknight ease with vibrant flavor in this recipe inspired by the Sephardic dish chraimeh, or fish braised in a mildly spicy tomato sauce. The name comes from the word for thief and refers to the way the spice comes at the end of the sauce, sneaking up on the diner. We tailored ours to work with pantry staples and scaled down the amount of garlic typically used. 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 yours more thoroughly cooked, 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.
This recipe is phenomenal! The first time I made it I didn't have canned diced tomatoes or jalapeno peppers, but had fresh Roma tomatoes and sriaracha on hand so used them. We could have made double the sauce because it was so delicious. The salmon was tender and juicy and paired perfectly with the salsa. It also looked beautiful on the serving plate..
Couldn’t find whole coriander so subbed whole mustard seeds and added a couple tablespoons of harrissa. Delicious!!! This will be a weeknight staple.