Disclaimer:This recipe is created in a paid partnership with Kvaroy Arctic Salmon. I received product and monetary compensation to create this recipe and opinions shared are 100% mine.
Cameroonian roasted salmon, or poisson braise is well loved and popular not only as a street food but also enjoyed in many homes in Cameroon. Traditionally we grill a whole fish. It is that one dish that brings back so many childhood memories every time I make it. Today is no different using this amazing piece of salmon from Kvaroy arctic Salmon. Traditional spices , combined with some fresh herbs all blended; followed by a quick marinade and grilled to perfection. So simple and hearty , rich not only in flavor but nutritional content and value.
GRILLING YOUR SALMON
Charcoal grill is best but if you’re like me with access to a gas grill only, you’re still good for a nice char on the skin side. The grill temperature was between 425 to 450. Personally, using a grill pan is a must, it will make your life a lot easier when it’s time to flip the fish. If grilling directly, make sure the grill is HOT! You don’t want that skin to stick. Oil the fish using canola, avocado or another high heat oil. Start with skin side down and keep the grill closed. This keeps your grill temperature stable so your fish cooks evenly.
Poisson Braise is customarily served with plantains or miondo . Here we have some sweet fried plantains, which you can find the recipe here and some hot sauces. The green sauce is traditional pepper sauce made by simply cooking down the marinade and frying with some oil. The red sauce is simply hot peppers, in this case habanero peppers, blended with some fresh herbs, onions and roma tomatoes to tame the heat. You can find the recipe here
Cameroonian roasted salmon, sweet fried plantains and some pepper on the side. This plate right here takes me home in so many ways and I sure am enjoying the visit. An easy fresh salad also serves as a cooling effect, the sauces are spicy , so feel free to whip up a salad like we did. Hope you get to enjoy this salmon as much as we did.
Cameroonian Roasted Salmon with plantains
Equipment
- gas or charcoal grill
- grill basket
Ingredients
- 2-3 lbs Kvaroy Arctic fresh salmon fillet
- 1/2 small yellow onion
- 2 cloves of garlic
- 1/4 inch cube ginger
- 1 small habanero or scotch bonnet pepper
- 1 sprig of parsley
- 1 inch length celery
- 1/4 tsp white pepper
- 1/4 tsp contri onion
- 1 whole pebe
- 3 njangsa seeds
- 1 Tbsp canola oil
- salt to taste
Instructions
- soak njangsa seeds in water for 10-15 minutes while you prep the other ingredients. Roast pebe on coals ( or broil) until it just starts to smoke.
- Add all ingredients into a blender with just a little bit of water and blend until smooth, Stir in about a tablespoon of canola oil. Season to taste
- Use half of this marinade to generously rub salmon fillet. Set aside while you preheat grill to 425-450 degrees.
- Brush fish with some canola or grape seed oil, place on a grill basket and safely transfer to grill. Cover and cook for 8-10 minutes. Carefully flip grill basket and cook for another 3-5 minutes or until it easily flakes with a fork.
- Serve with plantains and pepper or your favorite side.
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