Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the vibrant heart of Nigerian cuisine! This Nigerian Red Stew with Roasted Salmon is not just a recipe – it's a flavor explosion that combines the rich, deep colors of palm oil-based stew with perfectly roasted salmon, creating a dish that's both exotic and irresistibly delicious. Get ready to impress your family and friends with a meal that looks like it came straight from a professional chef's kitchen, but can be easily prepared in your own home!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Nigerian
Serves: 4 servings
Ingredients
- 2 lb salmon fillets
- 1/4 cup palm oil
- 1 onion, chopped
- 2 bell peppers, chopped
- 2 tomatoes, blended
- 1 tablespoon ground crayfish
- 1 teaspoon cayenne pepper
- Salt to taste
- 1/4 cup chopped parsley
Instructions
- Prepare the salmon by patting the fillets dry with paper towels and seasoning generously with salt and cayenne pepper.
- Preheat the oven to 400°F (200°C). Place salmon fillets on a lined baking sheet and roast for 12-15 minutes until fish is cooked through and flakes easily.
- In a large heavy-bottomed pot, heat palm oil over medium heat until it becomes deep red and fragrant, being careful not to burn.
- Add chopped onions to the palm oil and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Pour in the blended tomatoes and bell peppers, stirring continuously. Cook the sauce for 15-20 minutes, allowing it to reduce and develop a rich, deep color.
- Stir in ground crayfish, additional salt, and cayenne pepper to taste. Let the sauce simmer and develop its flavors.
- Gently break the roasted salmon into large chunks and fold into the red stew, being careful not to break the fish too much.
- Let the salmon warm through in the stew for an additional 3-5 minutes.
- Garnish with freshly chopped parsley before serving.
- Serve hot with white rice, boiled yams, or plantains.
Tips
- Oil is Key: Use authentic palm oil for the most traditional flavor. Heat it slowly to develop that deep red color without burning.
- Salmon Selection: Choose fresh, high-quality salmon fillets with a firm texture. Pat them completely dry before seasoning to ensure a perfect roast.
- Spice Balance: Adjust the cayenne pepper to your heat tolerance. Start with less and add more if you want an extra kick.
- Blending Technique: When blending tomatoes and peppers, aim for a smooth consistency to create a silky sauce.
- Gentle Folding: When adding salmon to the stew, use a light touch to keep the fish chunks large and intact.
- Serving Suggestion: The stew pairs perfectly with white rice, but don't be afraid to experiment with boiled yams or plantains for an authentic Nigerian experience.
- Make Ahead: The stew base can be prepared in advance and reheated, with the salmon added just before serving to maintain its perfect texture.
Nutrition Facts
Calories: 638kcal
Carbohydrates: g
Protein: 53g
Fat: 42g
Saturated Fat: 13g
Cholesterol: 120mg
