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Salmon Spinach Peanut Stew

1 jar Maffé sauce
1 lb Salmon raw or cooked
1 tbsp oil
4-6 oz fresh or frozen chopped spinach
1 cup water
¼-½ cup chopped frozen okra (optional)


  1. If using raw salmon, preheat oven to 500°; bake for 8-10 minutes. Remove from oven and allow to cool down.

  2. Heat oil to medium-high heat, add spinach and cook for 5 minutes.

  3. Empty jar of Maffé sauce into pan. Rinse jar with the water to release any sauce clinging to it; pour into pan. Add okra (if using) and stir. Bring to a boil and immediately turn down to a simmer. Simmer covered for 10-15 minutes. If using okra, simmer covered for 20-25 minutes or until okra is cooked.

  4. Break up salmon into chunks or flake with a fork discarding skin. Add salmon to the sauce and stir. Simmer for an additional 5 minutes. Turn off heat and allow to sit 5-10 minutes before serving.

  5. Serve over Couscous, Quinoa or cooked Jasmine/Basmati rice.