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Parve
Easy
8 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Chraimeh does not have to be made on the stovetop; it can also be baked in the oven. Make sure to defrost some extra challah at this meal so you can soak up the delicious fish gravy!
8 skinless fillets of salmon
4 tablespoons oil
1 teaspoon of spicy or sweet paprika
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon coarse salt
4 tablespoons Gefen Canola Oil
10 cloves of garlic, sliced
1 chopped hot pepper or some sweet paprika
5 peeled tomatoes, cut into large cubes
2 red or yellow peppers, cut into strips
1 bunch of chopped cilantro
3 tablespoons Tuscanini Tomato Paste
1 tablespoon Ta’amti Harissa (optional)
1 tablespoon hot paprika
1/2 teaspoon smoked paprika
1/2 teaspoon Pereg Turmeric
1/2 teaspoon salt
Rinse the fillets well. Dry them and arrange in a baking pan.
In a small bowl, mix oil, paprika, and garlic and dredge the fish into the mixture. Sprinkle the coarse salt over the fish.
Heat the oil in a wide, flat saucepan. Add the garlic, hot pepper, tomatoes and colored peppers and sauté for about seven minutes, with constant stirring.
Add the cilantro, tomato paste, both types of paprika, turmeric, and salt; cook for another five minutes.
Remove from heat and pour the hot sauce over the fish in the pan.
Bake the fish uncovered for exactly 14 minutes in an oven heated to 400 degrees Fahrenheit.
Photography by Anatoly Michaello
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