Instructions
Step 1. Rinse the rice under cold water until the water runs clear and set aside.
Step 2. Heat the vegetable oil in a medium pot over medium heat.
Step 3. Add the diced onion and cook for 3 minutes until softened.
Step 4. Stir in the garlic and cook for 30 seconds until fragrant.
Step 5. Add the tomato sauce, tomato paste, curry powder, paprika, thyme, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
Step 6. Add the rice, chicken broth, and bay leaf. Stir well and bring to a boil.
Step 7. Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed.
Step 8. While the rice cooks, combine the smoked paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper in a small bowl.
Step 9. Pat the salmon fillets dry and rub them with olive oil and the spice mixture.
Step 10. Heat a large skillet over medium-high heat.
Step 11. Cook the salmon for 4 to 5 minutes per side until blackened on the outside and cooked through.
Step 12. In a large bowl, combine the romaine lettuce, cucumber, cherry tomatoes, and red onion.
Step 13. Whisk together the olive oil, lemon juice, oregano, salt, and black pepper, then toss with the salad.
Step 14. Fluff the Jollof rice with a fork and remove the bay leaf.
Step 15. Divide the rice among serving plates.
Step 16. Place a blackened salmon fillet alongside the rice and add a generous serving of garden salad.
Step 17. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store the salmon, rice, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the salmon and rice in the microwave or a covered skillet until warmed through.
Add a splash of water or broth to the rice before reheating to maintain moisture.
Store the salad without dressing for maximum freshness.
Freezing is best for the salmon and rice only; freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
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