Updated: Jun 9
This is a take on the suya seasoning, adapted from the African cookbook to bring the flavors of West Africa to one of my favorite fish meals. For a light, wholesome and healthy dinner, serve over quinoa and tomato salad.
2 lb. salmon
For the seasoning:
1 tablespoon garlic powder
1 tablespoon dried powder ginger
1 tablespoon sweet paprika
1 tablespoon dried minced onions
2 tablespoons sunflower seeds, ground
2 cups cooked quinoa
For tomato salad:
1 pint baby tomatoes, cut in half
1/4 cup micro greens
3 tablespoons olive oil
2 tablespoons lime juice
Yields: serving for 4
Prep Time: 40 minutes
Cook Time: 20 minutes
In a bowl, add all ingredients for the seasoning. Mix and sprinkle on the salmon.
Place in the refrigerator for 30 minutes before cooking.
Heat oven to 350°F. Place the salmon on a parchment-lined baking sheet and cook for 20 minutes. While the salmon is cooking, cook the quinoa according to package directions.
Make the tomato salad. Place the tomatoes in a bowl. Add the micro greens and mix.
Make the dressing by mixing the oil with lime juice.
When the salmon is cooked, place onto the quinoa and top with the tomato salad. Season to taste.