Egyptian Garlic & Coriander Chunky Marinara

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Total Time
2 mins
15 mins

This is the sauce from a salmon recipe from Ana Sortun's book "Spice: Flavors of the Mediterranean." It's served with pan-seared salmon, but would be nice as a pasta sauce as well (though I *really* recommend it with salmon!). This sauce can be made vegan if you omit the butter (in that case, add a little more olive oil). The book suggests using cilantro as a garnish instead of parsley, if desired, which makes sense, considering the coriander...

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  1. Melt butter and olive oil then add garlic
  2. Stirring constantly, saute until garlic is toasted a golden brown.
  3. Add in tomatoes and coriander and stir until heated through.
  4. Season with salt and pepper to taste.
  5. Immediately add the sauce to your dish (pan-seared salmon, pasta, what-have-you).
  6. Top each serving with desired amount of chopped peanuts and parsley (or cilantro).