Redi Grilled™ Wild Alaska Sockeye Salmon Tomato Curry Rice Bowl

Name: Redi Grilled™ Wild Alaska Sockeye Salmon Tomato Curry Rice Bowl | Foodservice Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 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 diced tomatoes; 2 1/4 cup water; 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

12 servings

Ingredients

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 diced tomatoes
2 1/4 cup water
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.