Riz Gras With Salmon Recipe

Name: Riz Gras With Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch fresh parsley, chopped; 2 garlic cloves, chopped; 1 pinch crushed red pepper flakes; ½ teaspoon chicken bouillon; 2 lbs salmon fillets, cut into 4 portions; 4 tablespoons peanut oil; 1 onion, chopped; 3 tomatoes, chopped fine; 3 tablespoons tomato paste; 2 garlic cloves, chopped; fresh ground black pepper; 1 ½ teaspoons chicken bouillon; 4 bay leaves; 1 cup water; 1 carrot, peeled and sliced; 1 potato, peeled and diced; 1 sweet potato, peeled and diced; 12 eggplant, chopped; 1 small cabbage, quartered; 1 cup water (or enough to nearly cover vegetables); 6 okra; hot chili pepper (optional); cooked rice, for serving

Servings: persons

1 bunch fresh parsley, chopped
2 garlic cloves, chopped
1 pinch crushed red pepper flakes
½ teaspoon chicken bouillon
2 lbs salmon fillets, cut into 4 portions
4 tablespoons peanut oil
1 onion, chopped
3 tomatoes, chopped fine
3 tablespoons tomato paste
2 garlic cloves, chopped
fresh ground black pepper
1 ½ teaspoons chicken bouillon
4 bay leaves
1 cup water
1 carrot, peeled and sliced
1 potato, peeled and diced
1 sweet potato, peeled and diced
12 eggplant, chopped
1 small cabbage, quartered
1 cup water (or enough to nearly cover vegetables)
6 okra
hot chili pepper (optional)
cooked rice, for serving

1
Combine fish stuffing ingredients; cut 2 slits into the sides of the salmon fillets and stuff with the parsley mixture and set aside.
2
Saute onion, tomato, tomato paste, garlic, and fresh ground pepper in oil a few minutes, while stirring, to combine.
3
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.
4
Remove fish, add carrot, potatoes, eggplant, cabbage, and enough water to nearly cover vegetables.
5
Bring to a boil, cover, reduce heat, and simmer until carrots and potatoes are tender, about 20 minutes.
6
Add 6 small okras, hot chilies, if desired, and heat through, about 5 minutes.
7
To serve: Remove okra (don't ask me why), set vegetables and fish over rice on a serving platter.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 bunch fresh parsley, chopped, 2 garlic cloves, chopped, 1 pinch crushed red pepper flakes, ½ teaspoon chicken bouillon, and more.

Yes, Riz Gras With Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Riz Gras With Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions