One of the quickest and easiest dishes you can make is Salmon Palmnut Soup.
The sauce is rich and tangy and beautifully compliments the delicate flavour of the salmon. I love eating this with the traditional Fufu but, mashed potatoes or sadza/nshima/pap make delicious alternatives.
Pepper and Stew's Palmnut Sauce contains lots of carrots, onions, garlic, ginger, lemon, chilli and palm nut fruit paste. Compared to the traditional sauce, ours has more of a zing to it that partners perfectly with fish but works equally well with beef or lamb.
1 Jar of Palmnut sauce
500g Salmon, cut in bite size cubes
2 Tablespoons of cooking oil
Salt and pepper for seasoning
1-2 Tablespoons fresh lemon juice
- Season the salmon with salt and black pepper.
- In a medium sized pan, heat 2 tablespoons oil and place the salmon cubes skin side down. Fry until the skin is golden brown, about 3-5 minutes, then turn over and fry for another minute.
- Continue to fry the fish in batches and set aside.
- Add the whole jar of Palmnut Sauce to the same frying pan with enough water to loosen the sauce a little while keeping the consistency thick. Hint: add water to the almost empty jar to clean out the sauce.
- Simmer the sauce for a couple of minutes before seasoning with salt, pepper and fresh lemon juice.
- After 3 minutes of simmering, gently add to the sauce the fried salmon morsels with any accumulated juices and simmer for a further 2- 3 minutes before turning off the heat and allowing the soup’s flavours to further infuse.
- At this point, start prepping your starch accompaniment.