Riz Gras With Salmon Recipes

RIZ GRAS - FAT RICE (BURKINA FASO)

Steps:

• Put the habaneros, garlic, tomatoes and onion into a food processor and pulse until you get a nice paste. Then heat the oil over medium heat and add the paste to the pan. Cook for 8 minutes, then remove from the fire and set aside.
• Use a little bit of water (about 1/2 to 1 cup) to rinse out your food processor, then put the water in a separate pot along with the meat. Bring the meat and water to a boil, then reduce heat. Simmer for 15 minutes.
• Add the meat to the pan containing the paste. Add the tomato paste, water and Maggi (or stock) cube. Stir.
• Wash the rice until the water runs clear. Then add it to the pot and bring to a boil. Reduce heat, cover and let simmer for 15 minutes. Check it, then cook for another 10 minutes or until the water has been absorbed.
• Garnish with thin slices of onion.

RIZ GRAS WITH SALMON

Steps:

• Combine fish stuffing ingredients; cut 2 slits into the sides of the salmon fillets and stuff with the parsley mixture and set aside.
• Saute onion, tomato, tomato paste, garlic, and fresh ground pepper in oil a few minutes, while stirring, to combine.
• Stir in bouillon, bay leaves, and 1 cup water; add fish fillets, cover, and let simmer until fish is cooked through, 15 to 20 minutes.
• Remove fish, add carrot, potatoes, eggplant, cabbage, and enough water to nearly cover vegetables.
• Bring to a boil, cover, reduce heat, and simmer until carrots and potatoes are tender, about 20 minutes.
• Add 6 small okras, hot chilies, if desired, and heat through, about 5 minutes.
• To serve: Remove okra (don't ask me why), set vegetables and fish over rice on a serving platter.

ROASTED SALMON WITH GREEN HERBS

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
• Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.