Riz Gras With Salmon Food

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.

SWEET & SPICY ROASTED SALMON WITH WILD RICE PILAF

Steps:

• Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper.
• Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.
• Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Add bell pepper and jalapeño; cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat. Stir in scallion greens.
• Top 4 of the salmon fillets with the pepper mixture and parsley. Serve with pilaf. (Refrigerate the remaining salmon for another use, see Note.)

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.