Egyptian Garlic & Coriander Chunky Marinara
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...
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 2teaspoons butter
- 1tablespoon olive oil
- 2 -3
- 1(14 1/2 ounce) can diced tomatoes
- 2teaspoons ground coriander
- salt & pepper
- 2
- 2
Advertisement
DIRECTIONS
- Melt butter and olive oil then add garlic
- Stirring constantly, saute until garlic is toasted a golden brown.
- Add in tomatoes and coriander and stir until heated through.
- Season with salt and pepper to taste.
- Immediately add the sauce to your dish (pan-seared salmon, pasta, what-have-you).
- Top each serving with desired amount of chopped peanuts and parsley (or cilantro).
Advertisement