Salmon on ratatouille
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Get maximum taste with this one-pan wonder. After cooking the vegies in your fry pan, simply place the salmon on top and keep the heat on until it’s done
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, chopped
Garlic
2 clove(s), crushed
Red capsicum
1 medium, cut into 2cm pieces
Eggplant
1 small, cut into 2cm pieces
Zucchini
2 medium, halved lengthways, thickly sliced
Canned diced tomatoes
400 g
Balsamic vinegar
2 tbs
Skinless salmon
600 g, (4 x 150g fillets)
Fresh basil
¼ cup(s), chopped
Fresh lemon rind
2 tsp, grated
White sourdough bread
4 slice(s), crusty
Instructions
1
Heat oil in a deep non-stick frying pan over medium heat. Add onion and garlic and cook, stirring, for 3–4 minutes or until softened. Add capsicum, eggplant and zucchini and cook, stirring, for 6–8 minutes or until lightly browned.
2
Stir in tomatoes and vinegar and bring to the boil. Reduce heat to low and simmer, covered, for 10–12 minutes until sauce has thickened and vegetables are tender.
3
Place salmon on top of vegetable mixture. Cook, covered, for 5–8 minutes for medium rare or until salmon is cooked to your liking. Divide ratatouille among plates and top with salmon. Sprinkle with basil and rind and serve with bread.
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