Haraimi Salmon

This is where my Alaskan heritage teams up again with my husband's Libyan one.  I choose the 49th state's famous fish to simmer in this warm spicy North African sauce.  I've adapted the recipe, omitting the flouring/frying the fish before briefly plunging it into the gently just boiling sauce.
The resultant beautiful, even more red coloured salmon is most appetising.  From start to finish it takes less than 30 minutes.  This dish is great served with bread, to soak up the sauce, and salad or steamed vegetables.  Traditionally it was served with coucous.


Ingredients:

6 tablespoons olive oil
one salmon fillet, cut into quarters
salt and ground black pepper
5 large garlic cloves
one red chilli
1 teaspoon caraway seeds (optional)
2 teaspoons paprika
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2 tablespoons tomato paste
lemon juice, squeezed from 1/2 lemon
2 teaspoons sugar
Garnish:  chopped flat leaf parsley and lemon wedges

Puree' garlic, chile, caraway, paprika, cumin, cayenne pepper, cinnamon, and 4 Tbsp. olive oil in a food processor or blender.

Heat remaining 2 Tsp. olive oil in heavy pot with lid, over medium heat.  Add pureed paste and simmer for just a few seconds.  Add tomato paste and 1/2 cup water and bring up to simmer.  Stir in lemon juice, sugar, and just a little salt and pepper.

Plunge salmon pieces into simmering sauce and cover.  Cook for 12 minutes or until fish is just cooked through.

Place cooked salmon and sauce onto plates and garnish.  Serve hot.

© Judy Labi 2013