Salmon Chraimeh

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season the salmon fillets on both sides with salt and pepper.

Step 2

In a 10-inch skillet over medium-high, heat the oil until shimmering.

Step 3

Add the white and light green scallion parts, garlic and jalapeño.

Step 4

Cook, stirring occasionally, until lightly browned, about 2 minutes.

Step 5

Stir in the coriander, cumin and paprika, then cook until fragrant, about 30 seconds.

Step 6

Stir in the tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 7

Bring to a simmer, then nestle the fillets, skin side up, in the sauce.

Step 8

Reduce to medium, cover and simmer for 6 to 8 minutes, or until the thickest parts reach 115°F to 120°F.

Step 9

Using tongs, carefully peel off and discard the skin from each fillet, then use a spatula to transfer to serving plates flesh side up.

Step 10

If the sauce is watery.

Step 11

continue to simmer over medium-high until slightly thickened, 1 to 2 minutes.

Step 12

Off heat, stir in the mint and cilantro.

Step 13

Taste and season with salt and pepper.

Step 14

Spoon the sauce over the salmon, sprinkle with the scallion greens, drizzle with olive oil and serve with lemon wedges.