Nigerian Suya-Spiced Grilled Salmon with Stir-Fried Ugu and Bell Peppers

How to Make It

1. 1

   Prepare the Suya Marinade

   In a small bowl, combine the suya spice blend, minced garlic, grated ginger, turmeric, black pepper, lemon juice, and 1 tablespoon of groundnut oil. Mix into a thick paste. If your suya spice is store-bought, taste it first — if salty, omit the added salt entirely.

   Tip: Making your own suya spice gives you full control over sodium. Blend roasted groundnuts, dried ginger, paprika, garlic powder, onion powder, and a pinch of cayenne with no added salt.
2. 2

   Marinate the Salmon

   Pat the salmon fillets dry with a clean cloth or paper towel. Rub the suya marinade generously over both sides of each fillet, pressing it gently into the flesh. Place the fillets on a plate, cover, and allow to marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavour.

   Tip: Marinating for longer enhances the smoky, nutty flavour profile without adding extra salt or calories.
3. 3

   Grill the Salmon

   Preheat a grill pan, outdoor grill, or non-stick skillet over medium-high heat. Lightly brush with a few drops of groundnut oil. Place salmon fillets skin-side down and grill for 4–5 minutes without moving them, until the skin is crisp and releases easily. Flip carefully and grill for another 3–4 minutes until the flesh flakes gently when pressed. Remove from heat and rest for 2 minutes.

   Tip: Do not overcook — salmon should remain slightly translucent in the centre. Overcooking destroys heat-sensitive omega-3 fatty acids.
4. 4

   Stir-Fry the Vegetables

   While the salmon rests, heat the remaining 1 tablespoon of groundnut oil in a wide skillet or wok over medium-high heat. Add the sliced red onion and stir-fry for 2 minutes until it begins to soften and turn golden at the edges. Add the julienned red, yellow, and green bell peppers and stir-fry for 3 minutes, keeping them slightly crisp. Add the cherry tomatoes and stir for 1 minute. Add the chopped ugu leaves and ground crayfish (if using), stir well, then drizzle over the low-sodium soy sauce. Toss everything together for 1–2 minutes until the ugu is just wilted but still vivid green. Season with a pinch of salt and black pepper.

   Tip: Ugu wilts very quickly — add it last and cook briefly to preserve its iron, vitamin C, and folate content.
5. 5

   Plate and Garnish

   Divide the stir-fried vegetables among four plates or wide bowls, creating a colourful vegetable base. Place one grilled salmon fillet on top of each portion, skin-side up for texture contrast. Squeeze a few drops of fresh lemon juice over the salmon and scatter freshly chopped parsley or efirin (scent leaf) on top for a bright herbal finish.

   Tip: For a complete clinical meal, serve alongside a small portion of boiled unripe plantain or ofada brown rice to add complex carbohydrates and further slow glucose absorption.