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
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