Ingredients
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
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Method
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.
Source:pepperandstew.com