Redi Grilled™ Wild Alaska Sockeye Salmon Tomato Curry Rice Bowl
6 Ounces Bacon
8 Ounces Bread Crumbs (Fresh)
4 teaspoons Thyme (chopped)
1/2 Cup Italian Parsley (Chopped)
8 Ounces Butter
1/4 Cup Tamarind Concentrate
6 Tablespoons Water
12 Portions Wild & Simple Entrée Redi™ Wild Alaska Pollock Loin Portion 5.7 oz Deep Skinned, Boneless 426226
BREAD CRUMBS: Roast bacon until crisp, remove from pan and stir in breadcrumbs. Roast until crisp and season with thyme and salt and pepper. Crumble bacon and stir in with parsley.
SAUCE: Cook butter until browned. While butter is browning, whisk together tamarind and water. Stir into browned butter, emulsify and season.
Pan-fry loins in butter until browned and cooked through.
Sauce plate with tamarind butter and top with fish. Heap crumbs on top.
Serve over french fries.
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