Crispy 2x Salmon over Senegalese-Style Spaghetti
with Sweet & Savory Tomato-Peanut Sauce
- Milk
- Wheat
- Fish
- Peanuts
Sour cream–coated salmon fillets are pressed into garlic-seasoned panko and pan-fried until deeply golden and crisp. They're served atop spaghetti tossed in a rich tomato-peanut sauce inspired by Senegalese thiébou yapp—built from caramelized tomato paste, jammy onions, and a touch of chili heat. Toasted peanuts and fresh parsley finish each bowl with crunch and brightness.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
20 ounce
Salmon
(Contains: Fish)
1 unit
Tomato Paste
1 unit
Onion
1 ounce
Roasted Onion & Garlic Spread
1 teaspoon
Chili Powder
1 unit
Tomato
¼ ounce
Parsley
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
¼ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Dice tomato into ¼-inch pieces. Finely chop parsley. Halve, peel, and thinly slice onion.
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Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts; cook, stirring, until golden and fragrant, 2-4 minutes.
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Turn off heat; transfer peanuts to a plate or small bowl. Reserve pan.
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Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
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Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
-
While pasta cooks, on a plate, combine panko with half the garlic powder; season with salt and pepper.
-
Pat salmon* dry with paper towels. Season all over with remaining garlic powder, salt, and pepper. Spread each fillet all over with a thin layer of sour cream, then press both sides into seasoned panko until evenly coated.
-
Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add coated salmon; cook until browned and cooked through, 5-7 minutes per side. (For 4 servings, cook in batches.) TIP: If fish is browning too quickly, lower heat.
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Turn off heat; transfer salmon to a paper-towel-lined plate and season immediately with salt. Wipe out pan and let cool for 5 minutes.
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While salmon cooks, in a small bowl, combine diced tomato, roasted onion and garlic spread, half the parsley, half the chili powder (use more if you like more heat!), and ½ cup reserved pasta cooking water (1 cup for 4 servings).
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Heat a drizzle of oil in pan used for salmon over medium heat. Add tomato paste; cook, stirring, until darkened in color, 30 seconds. Add sliced onion, 1 TBSP water, ¼ tsp sugar, salt, and pepper (2 TBSP water and ½ tsp sugar for 4); cook until softened, 4-6 minutes.
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Add diced tomato mixture; cook until thick and jammy, 2-3 minutes more. Remove pan from heat.
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Stir drained spaghetti, half the peanuts, and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce; toss to combine. Taste and season with salt and pepper. (If pasta seems dry, stir in splashes of remaining reserved pasta cooking water until desired consistency is reached.)
-
Divide pasta between shallow bowls. Top with crispy salmon. Garnish with remaining parsley and remaining peanuts. Serve.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: Opinions were split — one found it too spicy 🌶️; another found it too sweet, so adjust the chili powder and sugar to your taste.
