Salmon chraimeh from Christopher Kimball’s Milk Street Magazine, Jan/Feb 2018 (page 7)

  • salmon fillets
  • scallions
  • cilantro
  • coriander seeds
  • mint
  • cumin seeds
  • jalapeño chiles
  • smoked paprika
  • canned diced tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on April 24, 2021

    Simple and quick. I used fresh grape tomatoes to make sauce so that was cooked longer. To keep it a more saucy consistency for later tossing with pasta, water was added 3 times. My filet was not thick so they cooked very quickly. It is a good taste and should satisfy most people for week night meals. The predominant taste was coriander and cumin. Photo added.

  • skjohns on October 13, 2020

    10/12/2020 - made just for me: This was really good, very simple and easy to make. Watch the cooked temp of the salmon carefully. It went from 110 to 130 in a little over a minute on medium low. I wanted 125. I cooked 3 6oz fillets and ate half each night (9oz) with just a salad. it was plenty. I thought about adding rice but it was not really necessary.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.