NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

3 tbsp Parboiled rice

0.25 cup Red bell pepper

0.25 cup Onion

1 tbsp Tomato paste

0.25 cup Low-sodium chicken broth

1 tsp Avocado oil

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Dried thyme

0.25 tsp Curry powder

1 whole Bay leaf

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small blender, pulse the red bell pepper, onion, garlic, and ginger until a smooth puree forms.

• 2

  Heat the avocado oil in a small saucepan over medium heat, then add the tomato paste and sauté for 2 minutes to deepen the flavor.

• 3

  Pour the blended pepper mixture into the saucepan and cook for 5 minutes, stirring occasionally until the liquid has slightly reduced.

• 4

  Stir in the parboiled rice, chicken broth, dried thyme, curry powder, and the bay leaf, then bring to a gentle boil.

• 5

  Reduce the heat to low, cover tightly, and simmer for 15-18 minutes until the rice is tender and has absorbed the aromatic liquid.

• 6

  While the rice cooks, season the salmon fillet evenly with smoked paprika, sea salt, and black pepper.

• 7

  Place the salmon on a preheated grill or non-stick grill pan over medium-high heat, cooking for 4-5 minutes per side until the edges are crisp and the center is flaky.

• 8

  Remove the bay leaf from the rice and serve the grilled salmon over a bed of the vibrant Jollof rice.