Chraymeh (Tunisian Fish in a Spicy Tomato Sauce)

You want something delectable, healthy, and quick. I got you. This Tunisian salmon dish checks all three boxes which makes it one of my go-to dishes. The salmon is poached directly in the spicy, garlicky  tomato sauce leaving it moist and flavorful. The tahini adds rich creaminess that takes it to the next level. This is perfect for weeknight dinners or for when cooking larger crowds because of how easy it is to make.

Recipe

Serves 1

Chraymeh

• 2 c sliced cherry tomatoes
• 5 cloves thinly sliced garlic
• 1 fresno chili, finely minced
• 2 tbsp tomato paste
• Salt and pepper to taste
• 1 tbsp smoked paprika
• 2 tsp cumin
• 1/3 c water

1. Add garlic and fresno chili to a pan heated over med high with a generous amount of olive oil.
2. Once the garlic starts to turn slightly golden, add tomato paste. Cook off for one minute.
3. Add spices, toast for 30 min, then add tomatoes. Season with salt  and pepper. After 2 minutes, add water to help break tomatoes down.
4. Once the water comes to a boil, lay salmon in which has been seasoned with salt and pepper. Turn heat down to med low, cover, and cook for 10 minutes. While the salmon is cooking, begin making the tahini sauce.

Tahini Sauce

• 1/2 c tahini paste
• 6 tbsp cold water
• 2 tbsp lemon juice
• 1 clove garlic, grated
• Salt to taste

1. Mix tahini paste, lemon, and water until a smooth, homogeneous consistency forms. Grate garlic and add. Season with salt to taste