Seared Salmon in Peanut Stew — Norwegian Salmon in West African Peanut Stew on Rice — Mafe Salmon Rice
Norwegian salmon seared crisp and set over a West African mafe of groundnut, tomato, ginger, and scotch bonnet with sweet potato, served on long-grain rice with cilantro.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse the rice. Dice onion and sweet potato. Mince garlic, ginger, and scotch bonnet. Pat the salmon dry and season with salt.
Boil
Simmer the rice with a salt pinch and water over low heat 12–14 minutes until tender, then keep covered.
Sear
Brown the salmon in 2 tbsp neutral oil over high heat 2–3 minutes per side until crisp and golden, then set aside.
Saute
Soften the onion, garlic, ginger, and scotch bonnet in 2 tbsp oil over medium heat 4–5 minutes until fragrant and golden.
Simmer
Stir in the peanut butter, tomato paste, sweet potato, and stock over low heat 18–20 minutes until thick, rich, and glossy.
Plate
Spoon the rice into bowls, ladle the mafe over it, rest the salmon on top, and scatter fresh cilantro.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.