How to Make Salmon Chraimeh Ottolenghi Style – Easy & Delicious

Have you ever wondered how to transform simple salmon into a bold, flavor-packed dish that excites the palate yet remains easy enough for a weeknight dinner? If so, you’re not alone. Salmon chraimeh ottolenghi has been gaining tremendous popularity for its vibrant Mediterranean spices and effortless preparation. This recipe challenges the common belief that gourmet seafood dishes require hours of work or complicated techniques. In fact, with just a handful of fresh ingredients and a bit of know-how, you can bring the authentic, aromatic taste of Ottolenghi’s salmon chraimeh right to your own kitchen. Ready to dive in?

Ingredients List

To create the magic of salmon chraimeh ottolenghi style, you’ll need fresh, quality ingredients that balance heat, acidity, and freshness perfectly. Here’s what you need:

• 4 salmon fillets (6 oz each), skin-on or skinless, depending on preference
• 3 tbsp olive oil (extra virgin recommended for richness)
• 1 large onion, finely sliced
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tsp smoked paprika (for deep smoky flavor)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder or red pepper flakes (adjust to your spice tolerance)
• 1 can (14 oz) crushed tomatoes (or fresh tomatoes blended)
• Juice of 1 lemon (for bright acidity)
• 1 tbsp honey or date syrup (optional, balances acidity)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro or parsley, chopped, for garnish

Substitution Tips

• If you can’t find smoked paprika, regular paprika with a pinch of chipotle powder works well.
• For a vegan twist, swap salmon for firm tofu or roasted cauliflower steaks.
• Use lime juice instead of lemon for a slightly different citrus note.

Timing

• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Total time: 40 minutes

This recipe saves you time compared to traditional slow-cooked Mediterranean fish dishes, which often take up to an hour or more. It’s perfect for those who want bold flavors without the wait!

Step-by-Step Instructions

Step 1: Prepare the Aromatic Base

Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook until softened and golden, about 7 minutes. Stir in garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 2: Add the Spices

Sprinkle in the smoked paprika, cumin, coriander, and chili powder. Toast the spices gently for 1-2 minutes to awaken their aroma—this is the flavor foundation of your salmon chraimeh ottolenghi.

Step 3: Create the Tomato Sauce

Pour in the crushed tomatoes and stir well. Add lemon juice and honey, then season with salt and pepper. Bring to a gentle simmer and let it cook uncovered for 10-12 minutes, stirring occasionally. The sauce should thicken and the flavors concentrate.

Step 4: Cook the Salmon

Nestle the salmon fillets skin-side down (if using skin-on) into the simmering sauce. Cover and cook for 8-10 minutes, depending on thickness, until the salmon is just cooked through and flaky. Avoid overcooking to keep it tender.

Step 5: Garnish and Serve

Sprinkle chopped cilantro or parsley over the dish before serving. The fresh herbs add a burst of color and an herbal brightness that balances the spice.

Nutritional Information

Per serving (approximate):

Salmon chraimeh ottolenghi is rich in omega-3 fatty acids, high-quality protein, and antioxidants from tomatoes and spices, making it a heart-healthy, nutrient-packed meal.

Healthier Alternatives for the Recipe

• Lower sodium: Use low-sodium crushed tomatoes and reduce added salt.
• Lower fat: Swap olive oil for a light cooking spray or reduce oil amount.
• More fiber: Add chopped vegetables like bell peppers or spinach to the sauce for extra nutrients.
• Gluten-free: This recipe is naturally gluten-free; just ensure all spices are unprocessed and certified gluten-free.

Serving Suggestions

• Serve over fluffy couscous, quinoa, or steamed basmati rice to soak up the vibrant sauce.
• Pair with a side of roasted vegetables or a crisp green salad for a balanced plate.
• Add warm pita bread or crusty sourdough to scoop the sauce and salmon.
• For a lighter option, try it over cauliflower rice with a drizzle of tahini.

Common Mistakes to Avoid

• Overcooking salmon: Salmon becomes dry and tough if cooked too long; cook until just flaky.
• Using low-quality spices: Fresh, good-quality spices make a huge flavor difference.
• Skipping the simmer: Let the sauce thicken for rich, concentrated flavor—don’t rush this step.
• Neglecting seasoning: Taste and adjust salt and lemon juice before serving for perfect balance.

Storing Tips for the Recipe

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave to preserve salmon’s texture.
• For prepping, chop onions, garlic, and ginger ahead and store in the fridge for up to 2 days.
• The sauce freezes well separately for up to 1 month—just thaw and add fresh salmon when ready to eat.

Conclusion

Salmon chraimeh ottolenghi is an easy yet delicious dish bursting with Mediterranean flavors. Its simple preparation, bold spices, and nutritious benefits make it a perfect weeknight dinner option. Try this recipe today, share your feedback below, and subscribe for more inspired culinary ideas!

FAQs

Q: Can I use frozen salmon for this recipe?
A: Yes! Just thaw completely and pat dry before cooking to avoid excess moisture.

Q: How spicy is salmon chraimeh ottolenghi?
A: It has a gentle to moderate heat depending on the chili quantity. Adjust chili powder to taste.

Q: Can I make this recipe dairy-free?
A: Absolutely. This recipe is naturally dairy-free and perfect for lactose-intolerant diets.

Q: What wine pairs well with this dish?
A: A crisp Sauvignon Blanc or a light Pinot Noir complements the spices and richness of the salmon.

Q: Is this recipe suitable for meal prep?
A: Yes, it stores well and reheats beautifully, making it ideal for lunches or quick dinners.