Salmon steaks in chraimeh sauce from Jerusalem (page 234) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • Hiker010 on January 11, 2026

    Made Dec 2018 -- VG Tried with fillets Try to skip breading the salmon? Maybe skip the first pan-fry step? Cook directly in sauce?

  • pamacea on February 25, 2024

    I think I’d rather use a more economical whitefish for this and save my salmon for lighter sauces that don’t obscure the delicate flavour. It oddly felt like something was missing, like an umami to balance the acidity, perhaps? Or maybe a splash of wine instead of the lemon? Worth trying again and experimenting.

  • TrishaCP on April 03, 2021

    This has been on my “to make” list forever, and I’m bummed that I didn’t make it sooner. This is really delicious and not too spicy for us.

  • nicolepellegrini on January 29, 2021

    Made with salmon filets instead of steaks. Flouring and frying salmon is something that has always worked well for me in other/similar recipes and the same held true here - it really seems to seal in the moisture and flavor of the fish to stand up against a strong sauce. And this one is definitely strong! I like spicy but for some reason this was just on the edge of being too hot/spicy for me; I actually served a little sour cream on the side and that did just the right touch to cool it down for me and the husband. Not sure I'd rush to make it again but it was an interesting taste experiment to be sure.

  • Dannausc on January 23, 2021

    This was really good. The chraimeh sauce was amazing! So flavorful and delicious!

  • yassoma on August 15, 2016

    I was pleasantly surprised by this dish, I absolutely loved it. It's so strongly flavored though that I wouldn't recommend serving it with anything but plain white rice to soak up all that amazing sauce!

  • RosieB on June 15, 2016

    Delicious! I didnt read the recipe properly and missed the first step of flouring and frying the fish. I dont believe the dish suffered as a result. I also ommitted the fresh chilli so it was not too hot and used less oil. One of the tastiest sauces I have made. I served the fish warm and it was perfectly cooked after sitting for 15 minutes while I cooked rice.

  • adelina on October 25, 2015

    I really loved it and so did the family! I followed the recipe exactly but made very slight modification. I added allspice to the sauce and thought it helped balance out the flavors. I felt that the oil was a little too much and will cut down in half on the next try.

  • PiaOC on November 14, 2014

    Used snapper cutlets but otherwise followed the recipe. Thought it may have been too hot but the addition of lemon juice and sugar balanced the heat. A delicious meal served with beans and rice. Mopped up the sauce with bread.

  • mgwalter on October 26, 2014

    Really nice change of pace for a protein that we prepare almost weekly. I think our cayenne was quite strong as we hold up to heat well, but this was pretty darn hot despite our skipping the green pepper. I recommend you start with half of the ingredients that bring on the heat, then taste and adjust prior to adding the salmon. Good stuff, easy to make and we will make it again.

  • mcvl on April 23, 2014

    I made a deconstructed version of this dish, just plopping the ingredients into the pan without turning them into a paste. No flour, no sugar (we don't do carbs). As made, it was delicious, and I'm sure it would be even better if I followed the recipe as written.

  • mfeldman51 on January 12, 2013

    This is delicious.

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