Wild Alaskan Sockeye Salmon with Chickpeas in a Tomato Tarragon Coconut Sauce, Jasmine rice & Lemon Yogurt by Steven Dolby

Tomato Tarragon Coconut Sauce

1 Tbsp olive oil

1/2 Medium yellow onion (diced)

2 Garlic cloves (diced)

90g Leek (sliced)

300g Tomatoes (sliced in half)

Small bundle of fresh tarragon

1 Cup chicken stock

1/4 Tsp ground cardamom

1/4 Cup coconut milk

1 Can of chickpeas

finish with

Salt & Pepper (to taste)

Tarragon (to taste)

Chili flakes (to taste)

1 Tsp sugar

Brown Jasmine rice

2 Cups water

1 Cup Brown jasmine rice

1 Tsp salt

1 Tbsp olive oil

Lemon Yogurt

5 Tbsp Greek yogurt

Zest of one lemon

Juice of half a lemon

Salt & Pepper (to taste)

6 Oz Wild alaskan sockeye salmon (from Butcher Box)

Watch video for method

© STEVEN DOLBY