Salmon and Ratatouille

I used Salmon again in this sin-free dinner, but this will work with cod, monkfish or any other fish with a delicate flavour.

Ratatouille is one of those rare dishes that’s both great tasting yet healthy. I didn’t have any aubergines so sorry purists, but this worked pretty well. Use good quality tomatoes, it’s worth spending a little more if you can. The flavours are simple and fresh so it important not to over cook anything here.

I wrapped the salmon in prosciutto as it wasn’t the best quality fish and in any case it adds a bit of texture and burst of saltiness.

No carbs in this meal Atkins fans, but garlic sauteed potatoes would work great!

Ingredients:

Serves 2

Salmon

  • 2 salmon fillets
  • 2 slices of prosciutto/Parma Ham

Ratatouille

  • 2 tsp olive oil
  • 1 Onion thinly sliced
  • 1-2 garlic cloves, finely chopped
  • 3 large ripe tomatoes, skinned and quartered (see below)
  • 1 yellow pepper
  • 1 courgette
  • Salt & Patter
  • A little water, as needed.
  • 4 basil leaves roughly chopped

Putting it together:

Preheat the oven to 180°C (Gas 5).

I skinned the salmon first. Wrap it in a slice of prosciutto.

Place is on a tray with a rack in the over for 20 minutes or until just cooked. Done overdo it or it’ll dry out (you can tell when that’s happened as the white residue comes out the sides). Set a timer so you can crack on with the next bit:

Make the ratatouille:

Boil the kettle. Add the boiling water to a medium sized saucepan and put the tomatoes in. Heat gently until the skins split. Remove and leave to cool on a plate.

Empty the pan and wipe dry. Add 2 tsp olive oil and fry the onion and garlic until soft (a couple of minutes)

Whilst this happening, peel the skin from the tomatoes (they should be cooler by now) and quarter, keeping the juice

Add the peppers, and continue to fry for a few minutes. Then, add the tomatoes, and a good pinch of salt. Stir before layering the courgette on top. Bring to a boil (adding extra water if needed) reduce to low heat, whack a lid on and leave for 5 minutes.

Take the lid off for another 5 minutes to reduce the sauce, or longer if needed. You can keep the salmon warm if done already.

When thickened, taste and add salt/pepper as needed, and stir in the chopped basil leaves.

Serve it up with the salmon.

Next time, I’ll make sure I get the aubergines!

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