Keto Nigerian Spicy Suya Salmon Steaks with Creamy Avocado Salsa

Allergens

Fish, avocado (latex allergy)

Ingredients

• 6 (6 oz) salmon fillets
• 1/2 cup almond flour
• 1 tbsp ground suya spice
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 2 avocados, ripe but firm
• 1 small red onion, finely chopped
• 1 jalapeno pepper, seeds removed and minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup cherry tomatoes, halved
• 2 tbsp lime juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Olive oil, for cooking

Instructions

1. In a shallow dish, mix almond flour, suya spice, salt, and pepper. Pat dry the salmon fillets and coat both sides with the seasoned almond flour mixture, pressing gently to adhere.
2. Heat 2 tbsp of olive oil in a non stick pan over medium heat. Add the coated salmon steaks and cook for 4 minutes on each side or until they reach your desired doneness. Remove from pan and let rest.
3. In a bowl, combine avocado, red onion, jalapeno, cilantro, cherry tomatoes, lime juice, salt, and pepper to make the creamy avocado salsa. Mash until well combined but still slightly chunky.
4. Serve the cooked salmon steaks alongside the creamy avocado salsa, garnished with fresh cilantro leaves.

Chef’s Insight

The secret to this dish is in the balance of flavors - the spicy suya seasoning, creamy avocado salsa, and tender salmon come together perfectly in each bite.

Notes

This recipe is perfect for those looking for a keto-friendly Nigerian dish that combines traditional flavors with modern nutritional preferences.