Salmon Jambalaya
Salmon Jambalaya is a vibrant, hearty dish combining tender salmon, rice, and aromatic vegetables in a flavorful tomato-based sauce. This gluten-free recipe is rich in omega-3 fatty acids, protein, and essential nutrients, making it both nutritious and satisfying. Originating from Louisiana cuisine, it features a blend of spices that make it irresistibly fragrant.
Allergen Information: Contains Fish Allergy
Nutrition Facts
Per serving
Energy
180 kcal
Protein
12 g
Carbs
16 g
Fat
7 g
Fiber
2 g
Ingredients
Salmon
200 gms (200g)
Brown Rice (Raw)
0.5 small cup (50g)
Olive Oil
0.5 tbsp (7.5g)
Chopped Onion
0.5 medium cup (80g)
Green Bell pepper
0.5 cup, chopped (100g)
Red Bell Pepper
0.5 cup, chopped (100g)
Clove Garlic, Chopped
1 tsp (5g)
Smoked Paprika
1 tsp (2g)
Dried Oregano
0.5 tsp (1g)
Dried thyme
0.5 tsp (1g)
Plain Water
2 medium cup (500g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Tomato
1 small (50g)
Instructions
Preparation
-Wash, chop tomato and add in a blender form paste.
Cooking Steps
Heat oil in a large skillet over medium heat. Add onions and garlic and sauté for 2-3 minutes until they turn translucent.
Add green and red bell peppers and cook for another 2-3 minutes until they begin to soften.
Add tomato paste, smoked paprika, dried thyme, dried oregano. Stir well.
Add uncooked brown rice, salmon pieces, and water. Stir gently to combine.
Bring the mixture to a boil. Once it boils, reduce the heat to low and cover the skillet with a lid.
Let the jambalaya cook for 30-35 minutes until the rice is cooked and the salmon is tender.
Season with salt and black pepper, to taste.
Garnish with fresh parsley and serve hot.