Egyptian Garlic & Coriander Chunky Marinara |
|
 |
Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 4 |
|
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... Ingredients:
2 teaspoons butter |
1 tablespoon olive oil |
2 -3 garlic cloves, finely chopped |
1 (14 1/2 ounce) can diced tomatoes |
2 teaspoons ground coriander |
salt & pepper |
2 tablespoons peanuts, lightly toasted and toughly chopped (garnish) |
2 tablespoons fresh parsley, chopped (garnish) |
Directions:
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).
|
|