New York Times
Baked Salmon With Coconut-Tomato Sauce
Author:Pete Wells
14 Ingredients
45 mins
In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack’s 99-Cent Store. Mr. Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.
Serves
1
Serves
1
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