Dinner
Norwegian Salmon in West African Peanut Stew on Rice
Mafe Salmon Rice
Norwegian salmon fillet seared skin-side crisp, served over a West African mafe stew of peanut butter, tomato, ginger, and scotch bonnet chile with sweet potato, finished with fresh cilantro and plated on long-grain rice.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1158Calories
54.7gProtein
61.2gFat
104.8gCarbs
14.3gSugar
9.2gFiber
1121mgSodium
77mgChol
11.8gSat Fat
1087mgPotassium
87mgCalcium
4.8mgIron
2.9mcgVitamin B12
68mgVitamin C
egg-free
gluten-free
protein-rich
high-fiber
low-cholesterol
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Rinse the rice. Dice onion and sweet potato. Mince garlic, ginger, and scotch bonnet. Pat salmon dry and season with salt.
2
Heat
Boil rice with a pinch of salt and water over low heat for 12 minutes until tender, then cover and hold warm.
3
Sear
Brown salmon skin-side down in neutral oil over high heat for 3 minutes until crisp and golden, flip, and cook 1 minute until just cooked through. Transfer to a plate.
4
Sauté
Soften onion, garlic, ginger, and scotch bonnet in the same oil over medium heat for 4 minutes until fragrant and golden.
5
Simmer
Stir in peanut butter, tomato paste, sweet potato, and vegetable stock. Simmer over low heat for 18 minutes until thick, rich, and glossy with tender sweet potato.
6
Plate
Mound rice in a bowl, ladle mafe over it, rest salmon on top, and scatter fresh cilantro across the surface.
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
- 30g2 thumb ginger
- 22 scotch bonnet chile
- 80g4 tbsp smooth peanut butter
- 60g4 tbsp tomato paste
- 300g10 oz sweet potato
- 500ml2 cup vegetable stock
- 200g1/2 cup long-grain rice
- 3 tsp3 tsp kosher salt
- 20gsmall handful cilantro
