Tag: West African
Salmon in Spicy Tomato Sauce
Salmon in Spicy Tomato Sauce
Sick of the same old lemon dill salmon? Try this super easy recipe. The same is seared then finished off in a spicy tomato sauce. If you would like the sauce to be real spicy, substitute a habanero for the cayenne pepper.
Equipment
- Blender or food processor
Ingredients
- 3 salmon fillets 6-8 oz each
- salt and pepper
- 1 tbsp olive oil
Spicy Tomato Sauce
- 4 garlic cloves
- 1/2 small onion
- 1 large tomato about 1 cups worth
- 1/4 cup parsley
- 2 tsp smoked paprika
- 1 tsp curry powder
- 1 tsp ginger
- 1/2 tsp cayenne pepper
Instructions
- In a blender or food processor, add all of the tomato sauce ingredients.
- Purée until smooth.
- Season the salmon fillets with salt and pepper. Heat up cooking oil in a large sauce pan over medium high heat. Sear the salmon fillets for 2 minutes a side. Set aside.
- In the same pan, add the tomato sauce. Cook for 5 minutes over medium heat.
- Add the salmon fillets back to the sauce.
- Cook for 8-10 minutes until the salmon is cooked through.
- Serve with steamed rice.
Chicken Wing Shawarma
Chicken Wing Shawarma
When you think of shawarma, you typically think of Mediterranean and Middle Eastern meats roasting upright on a spit. When chicken is being used, the marinade ususally consists of yogurt and lemon juice with spices such as cumin, paprika, coriander, turmeric, and cloves. In this African version of shawarma, the spices used are white pepper, nutmeg, coriander, smoked paprika, and thyme. This marinade just happens to be great on chicken wings. The yogurt and lemon juice act as a natural tenderizer as well as adding a richness to the chicken; much the same way as marinating your chicken in buttermilk before it's breaded and fried. Plus, these wings are baked instead of being fried. Shawarma wings are great on the grill, taking about 20-25 minutes, turning every 3-4 minutes or so to prevent burning.
Ingredients
- 3 lbs chicken wings halved, tips removed
- 3 tsp lemon juice
- 3 garlic cloves minced
- 1 tsp white pepper
- 1 tsp nutmeg
- 1 tsp smoked paprika
- 1/2 tsp thyme
- 1 tsp coriander
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tsp chicken bouillon
- 1/2 cup plain yogurt
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken wings in a gallon size ziplock bag for at least 4 hours, preferaby overnight.
- When ready to cook, preheat the oven to 400 degrees. Put the wings on a rack on a baking sheet lined with foil.
- Bake the chicken wings for 40 minutes, flipping the wings after the first 20 minutes.
