Grilled Salmon with Jollof Rice and Salad

Instructions

Step 1. Rinse the rice thoroughly and set aside.

Step 2. Heat the vegetable oil in a large pot over medium heat. Sauté the chopped onion until softened, then add the garlic and cook for 1 minute.

Step 3. Stir in the tomato paste and cook for 2 minutes. Add the tomato sauce, paprika, curry powder, thyme, salt, and black pepper. Simmer for 5 minutes.

Step 4. Add the rice and stir well to coat with the tomato mixture.

Step 5. Pour in the broth, bring to a boil, then reduce the heat to low. Cover and cook for 25–30 minutes or until the rice is tender and the liquid is absorbed.

Step 6. While the rice cooks, pat the salmon fillets dry and rub them with olive oil.

Step 7. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, thyme, salt, and black pepper. Season the salmon evenly with the spice mixture.

Step 8. Heat a grill pan or skillet over medium-high heat. Cook the salmon for 4–5 minutes per side, or until cooked through and lightly charred.

Step 9. Prepare the salad by combining the lettuce, cucumber, cherry tomatoes, and red onion in a large bowl.

Step 10. Fluff the cooked Jollof rice with a fork.

Step 11. Arrange the rice, salad, and grilled salmon on serving plates.

Step 12. Garnish with fresh lime slices and serve immediately.

Storage and Reheating Tips

Store leftover salmon, rice, and salad separately in airtight containers in the refrigerator for up to 3 days.

Reheat the salmon gently in a skillet over low heat or in a microwave until warmed through.

Reheat the Jollof rice with a splash of water in the microwave or on the stovetop to restore moisture.

The salad is best enjoyed fresh, but it can be refrigerated for up to 1 day without dressing.

Do not freeze the salad. The salmon and rice can be frozen separately for up to 2 months.