1/4 cup olive oil
2 cup onion, thinly sliced
1/3 cup tomato paste
1 tablespoon garam masala
1 1/2 teaspoon ground ginger
3 each 15-ounce cans of diced tomatoes
2 1/4 cup water
3 each large zucchini, diced
12 each Redi Grilled™ Alaska Sockeye Salmon Portion 4 oz 415192
12 cups cooked jasmine rice
3/4 cup cilantro, chopped
Heat Redi Grilled Wild Sockeye Salmon.
In a small saucepan, cook onion over medium heat until lightly browned. Add jalapeño, tomato paste, garam masala, and ginger and cook for 1 more minute.
Stir in tomatoes and water, increase to high heat to bring to a boil.
Reduce heat and simmer for 10 minutes.
Puree with an immersion blender until smooth. Stir in heavy cream and zucchini. Cook on medium temperature for 3 more minutes.
To serve, place Sockeye on a bed of 1 cup rice, topped with 1/3 cup tomato zucchini sauce. Garnish with 1 tablespoon of cilantro.
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