Spicy Salmon Jollof Rice with Mixed Greens

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Serves: 8
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes

What You Need

  • 2 medium tomatoes roughly chopped
  • 1 tablespoon dried thyme
  • 2 1/2 cups medium-grain rice
  • 1/4 cup tomato sauce
  • 1 cup diced tomatoes
  • 2 cans of salmon
  • 4 cups of rice
  • 2 tablespoons tomato paste
  • 2 -3 cups Nature’s Greens® Greens Trio, chopped finely
  • 1/2 teaspoon ground ginger
  • 2 bay leaves
  • 1/2 medium habernero pepper (adjust to your preference)
  • 1/2 medium onion roughly chopped
  • 1 small yellow bell pepper, chopped
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt and pepper, to taste
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons cayenne
  • 5 garlic cloves, chopped
  • water, as needed

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What You Do

  1. Turn on your stove, set to medium-high. In a large pot, add olive oil. When oil is hot, add onions, 1/2 fresh tomatoes, curry powder, paprika. Then stir for about 2 minutes until light golden brown color.
  2. In blender, add 1/2 fresh tomatoes, onions, garlic, ginger, habernero pepper. Blend until pureed consistency.
  3. Pour the purée into the pot, add in bay leaves, tomato paste and seasonings of choice. Stir, and cover for about 15 to 20 minutes on medium heat until tomato stew is cooked and there is a dark red color with oil floating at the top of sauce.
  4. Add canned salmon, and bell peppers. Stir gently.
  5. Add rice into the pot. Stir every very few minutes, reducing the heat to low.
  6. Add in Nature’s Greens pre-washed mixed greens trio.
  7. Cover pot and let cook until rice is al dente, about 45 minutes.
  8. Tip: After 25-30 minutes, check; if rice is too saucy, remove the lid to cook off the excess sauce. If too dry, add 1 to 2 cups water and stir.
  9. Salt and pepper to taste.
  10. Garnish with thyme. Enjoy!



Recipe courtesy of Flourish HeightsRead the full blog post here.



per serving

  • 19g
  • 46g
  • 26g

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