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SOLANGE'S
RECIPES

Fonio with salmon

  • 100 g fonio
  • asparagus
  • 2 tablespoons of olive oil
  • 1 clove of garlic, finely chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Fresh herbs to taste (e.g. dill, parsley)
  • 2 salmon fillets

Cook the fonio according to the instructions. Set it aside.
Cook the asparagus al dente and set aside.
Heat olive oil in a frying pan over medium-high heat.
Fry the salmon fillets for about 3-4 minutes on each side, or until they are cooked and
easily fall apart with a fork.
Add chopped garlic, lemon juice, salt and pepper to the pan with salmon
and fry for another 1-2 minutes to combine the flavours.
Remove the pan from the heat and set aside.
Loosen the cooked fonio with a fork.
Divide the fonio among the plates and place the pan-fried salmon fillets on top.
Divide the asparagus among the plates next to the fonio.
Garnish with fresh herbs to taste, such as dill or parsley.
Serve the fonio with salmon warm as a main course.

Fonio veggie salad

  • 100 g fonio
  • 1 1/2 water
  • 1 cucumber, cut into small cubes
  • 1 red pepper, cut into small cubes
  • 1 red onion, finely chopped
  • 1/4 cup fresh coriander, chopped
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Cook fonio according to instructions.
In a salad bowl, mix the cooked fonio, cucumber, red pepper,
red onion and fresh coriander.
In a small bowl, make a dressing from lemon juice, olive oil, salt and
pepper.
Pour the dressing over the fonio salad and mix well so that all the ingredients are coated.
Taste and season with additional salt and pepper if necessary.