Ingredients
- For the Suya Salmon:
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp white pepper
- ¼ tsp Cameroon contri onion (or regular onion powder)
- ¼ tsp Cameroon pepper (or regular chili powder)
- 2 pinches of sea salt
- ¼ Maggi cube (or ¼ tsp bouillon powder)
- 1 small salmon fillet (skin-on preferred)
- For the Kale/Cabbage Salad:
- 1 medium to large kale leaf (younger leaves preferred)
- ½ cup sliced red cabbage
- ½ Tbsp roasted peanuts
- ½ Tbsp craisins (dried cranberries)
- Pinch kosher salt
- 1 tsp olive oil
- ½ tsp honey ginger balsamic vinegar
- Freshly cracked black pepper
- For the Broiled Plantains:
- 1 medium ripe plantain
- Olive oil spray
Instructions
- Prepare the Plantains: Wash, peel, and slice the plantain thinly (preferably). Grease a cookie sheet with olive oil spray and arrange the plantains in a single layer. Lightly spray the plantains with olive oil spray and broil on high for 5 minutes or until golden brown and slightly charred. Flip and broil for another 3-4 minutes until browned. Transfer to a bowl.
- Prepare the Kale Salad: Wash the kale, remove the large vein, and chop the leaves. Drizzle with olive oil and sprinkle with kosher salt. Massage the kale gently with your hands to soften it. Add the sliced red cabbage, honey-ginger balsamic vinegar, and freshly cracked black pepper. Toss well and transfer to the salad bowl.
- Make the Suya Spice Rub: Mix together the onion powder, garlic powder, white pepper, Cameroon contri onion, Cameroon pepper, sea salt, and Maggi cube in a small bowl to create the spice rub.
- Cook the Salmon: Pat the salmon fillet dry and generously sprinkle the spice rub all over the fish, including the skin. Heat a small or medium fry pan over medium heat, drizzle with olive oil, and carefully place the salmon in the pan, skin-side down. Cook for 3-4 minutes until the skin is crispy. Flip the salmon and cook for another 3 minutes or until it easily flakes off with a fork. Break into bite-sized pieces and add to the salad bowl.
- Assemble the Salad Bowl: Add the broiled plantains to the bowl. Top the salad with crushed roasted peanuts and craisins. Serve and enjoy!
Notes
- For extra flavor, top with a dollop of Greek yogurt or avocado slices.
- If you prefer a spicier dish, increase the amount of Cameroon pepper or add fresh chopped chili.
- This dish can be served warm or cold and is perfect for meal prepping for the week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing, Broiling
- Cuisine: Mediterranean, African
Nutrition
- Serving Size: 1 bowl
- Calories: 532
- Sugar: 10g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg
