Salmon Steaks in Chraimeh Sauce

The sauce part of this recipe has been adapted to TMX from Yotam Ottolenghi's book Jerusalem.  There are 2 very good things about this recipe,  first it can be made ahead and secondly,  you can adjust the spiciness to suit your taste.  To convert to TMX,  I have  without any detriment to the end result,   changed the order of the  original process.
The Salmon is lightly grilled in a pan,  on top of the stove and when par cooked ,  the sauce is poured around the salmon and finished cooking in the pan , with the lid on.

4 serves. ( could easily double the recipe )

Into TMX bowl, add 1 Tablespoon of caraway seeds and roast, 5 mins/100/speed 1.
Add to bowl, 6 cloves of garlic,
                   2 teaspoons of sweet paprika
                    1 1/2 teaspoons of ground cumin
                   1/3 teaspoon of Cayenne
                   1/3 of ground cinnamon
                    1 green chilli, ( I used a pinch of chilli flakes and 50g of red capsicum pepper)
                   1 tablespoon of 0il.
Zap to form a thick paste,   then add
                   150 mls of water
                   3 tablespoons of tomato puree
                   2 teaspoons of sugar
                    2 Tablespoons of lemon juice.

Zap again to form a sauce.

Dust salmon with flour.
Brown salmon in hot pan in a little oil,  on all sides.
Pour sauce around Salmon,  put lid on pan and simmer until cooked to your liking.
Garnish with coriander leaves and lemon wedges.
Serve with fresh white bread and salad.

Value Added Bread

This bread has added grains and fiber,  to add to the nutritional value of each slice.  Although I have used cooked Quinoa,  you could use Quinoa flakes or Quinoa flour.  The Freekeh, I have left as whole grains to give the bread texture,  but again you could zap the grain in the TMX to give a finer texture.I used Amaranth flour and Psyllium husks for added fiber.  I have also added liquid Malt ,  to balance the flavor.  This could be substituted with  1/2 the amount in honey.

Pre heat oven to 220 o, with dish of water in bottom.

155g of mixed grains.  (Quinoa , cooked 50g.  Freekeh 50g.  Amaranth flour 50g.  Psyllium husks 5 g.)
400g of white bread flour or wholemeal bread flour.
3 teaspoons of  dried yeast
50 mls of liquid malt
300 to 320 mls of warm water.
Seeds to decorate.

If using whole grain Freekeh, measure the grain into TMX bowl and  pour 300 mils of boiling water over.  Let soak and cool in the bowl until the temperature reads 37 o on the dial.
When it gets down to this temperature, add rest of ingredients
Knead for 6 minutes. ( you may need to add the remaining 20 mils of water)
Let rise in bowl ,  when it pushes the cap out,  it is ready to form into a loaf.
Remove from bowl and place on thermo mat,  push air out and knead for 1 minute.
Flatten into a disk and roll into a log shape.
Form into a free form loaf or place in lined bread tin.
Dress with seeds,  spray with water and cut 3 , 1 cm. slashes in top.
Cover with plastic and let rise to double.
Bake for 30 minutes , turning around 1/2way through.
Test with digital thermometer, if not cooked return to oven , out of tin, and bake for another 5/10 minutes.
Cool on wire rack.  Don't cut until cool. (If you can resist hot bread with Butter)

Passion fruit Flummery

Although creamy,  this is dairy free. I used Splenda instead of sugar, to make it less calories.  I have also made 1/2 the original recipe as the full recipe would have been too much for the TMX bowl. This provides 4 serves @ about 60 calories a serve.

1 dessertspoon of plain flour, ( 8g. )
1/2 cup of sugar,  ( I used 1/3 of a cup of Splenda,)
1 dessertspoon of gelatin, ( 9g.)
1 cup cold water,(250g )
Juice of 1 1/2 oranges
Juice of 1 lemon 3 passion fruit pulp,  or 3 dessertspoons of tinned passion fruit.

Add, flour, sweetener, and gelatin to TMX bowl,   mix at speed 5/ 5 seconds.
Add water, mix sp. 5 / 5 seconds.
Cook on Varoma for 3 mins,  then 4 mins at 100.  The mixture should boil.
Set aside in bowl,add juices,  ( or leave in TMX bowl and ) place in fridge,  until cold.  (I did this part and then went shopping.)
When very cold,  place BUTTERFLY into bowl with cold jelly and whip until white and thick, Speed 4, at least 7 mins, with cap out.
Scrape down during whipping.
Add passion fruit in last 15 seconds.
Pour into 4 serving dishes,  place in fridge to set up

Serve with fresh fruit and additional passion fruit pulp.