Redi Grilled™ Wild Alaska Sockeye Salmon Tomato Curry Rice Bowl
Prep Time 0 minutes
Yield 12 servings
Ingredients
- 1/4 cup olive oil
- 2 cup onion, thinly sliced
- 4-6 each jalapeño peppers, seeded and minced
- 1/3 cup tomato paste
- 1 tablespoon garam masala
- 1 1/2 teaspoon ground ginger
- 3 each 15-ounce cans diced tomatoes
- 2 1/4 cup water
- 3/4 cup heavy cream
- 3 each large zucchinis, diced
- 12 each Redi Grilled™ Alaskan Sockeye Salmon Portion 4 oz 415192
- 12 cup cooked jasmine rice
- 3/4 cup cilantro, chopped
Directions
Heat Redi Grilled Wild Sockeye Salmon.
2. In small saucepan, cook onion over medium heat until lightly browned. Add jalapeño, tomato paste, garam masala, ginger and cook 1 more minute.
3. Stir in tomatoes and water, increase to high heat to bring to a boil.
4. Reduce heat and simmer 10 minutes.
5. Puree with an immersion blender until smooth. Stir in heavy cream and zucchini. Cook on medium temperature for 3 more minutes.
6. To serve, place Sockeye on a bed of 1 cup rice, topped with 1/3 cup tomato-zucchini sauce. Garnish with 1 tablespoon cilantro.
More Recipes Using this Product
Reviews
There are no reviews yet.