Dinner
Norwegian Salmon in West African Peanut Stew on Rice
Mafe Salmon Rice
Norwegian salmon fillet seared skin-side crisp, then rested atop a West African mafe of peanut butter, tomato, ginger, and scotch bonnet chile with sweet potato, served over long-grain rice and finished with fresh cilantro.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
768Calories
48.2gProtein
32.1gFat
66.8gCarbs
11.3gSugar
9.1gFiber
1082mgSodium
68mgChol
5.8gSat Fat
1240mgPotassium
108mgCalcium
3.2mgIron
3.8mcgVitamin B12
45mgVitamin C
egg-free
gluten-free
protein-rich
high-fiber
low-cholesterol
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Rinse rice. Dice onion and sweet potato. Mince garlic, ginger, and scotch bonnet. Pat salmon dry and season with salt.
2
Boil
Simmer rice with a pinch of salt and water over low heat 12 minutes until tender, then keep covered.
3
Sear
Brown salmon skin-side down in neutral oil over high heat 2 minutes until skin crisps, flip, cook 2 more minutes until golden and cooked through.
4
Sauté
Soften onion, garlic, ginger, and scotch bonnet in the same oil over medium heat 4 minutes until fragrant and golden.
5
Simmer
Stir in peanut butter, tomato paste, sweet potato, and vegetable stock over low heat 18 minutes until thick, glossy, and potatoes are tender.
6
Plate
Spoon rice into a bowl, ladle mafe over it, rest salmon on top, and scatter cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g12 oz salmon fillet, skin-on
- 2 tbsp2 tbsp neutral oil
- 140g5 oz onion
- 88 garlic cloves
- 30g30g ginger
- 22 scotch bonnet chile
- 80g4 tbsp smooth peanut butter
- 4 tbsp4 tbsp tomato paste
- 300g10 oz sweet potato
- 500ml2 cup vegetable stock
- 200g1/2 cup long-grain rice
- 3 tsp3 tsp kosher salt
- 20g20g cilantro
