Hibiscus-Citrus Marinated Salmon with Coconut Millet
Salmon marinated in steeped hibiscus and citrus with garlic and ginger, served over creamy coconut millet.
Steeped hibiscus (zobo) is usually sipped as a tart drink, but here it becomes the base of a marinade for salmon, mixed with orange juice, garlic, and ginger — both common in immune-supportive cooking — for a tangy, deeply flavored glaze.
The citrus in the marinade brings a genuine dose of vitamin C, while the salmon itself contributes omega-3s and quality protein. Underneath, creamy coconut millet gives the plate a soft, comforting base that soaks up any extra pan sauce beautifully.
This is a fusion dinner that feels a little special without being complicated — a quick marinade, a hot pan, and a simmered pot of millet is really all it takes. Scatter scallions over the top for a fresh, sharp finish.
Ingredients
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
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