Creamy Salmon With Chunky Ratatouille Recipes

CREAMY SALMON WITH CHUNKY RATATOUILLE

Creamy salmon with chunky ratatouille image

This recipe is designed to be made ahead and frozen - individual fish suppers with creamy salmon and chunky veg

Provided by Sara Buenfeld

Time 1h35m

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
2 aubergines , cubed
6 garlic cloves , sliced
family pack mixed peppers (5 total), deseeded and cut into large chunks
3 large courgettes , cut into chunky batons
680g bottle passata
300ml vegetable stock
small handful basil leaves , most chopped, a few leaves left whole to serve
125g tub garlic cream cheese (we used Boursin Light)
100g low-fat cream cheese
40g fresh breadcrumb
40g pine nut , roughly chopped
8 skinless salmon fillets
crusty bread , to serve (optional)

Steps:

Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.
For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.
Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins - if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.

Nutrition Facts : Calories 449 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium

QUICK POACHED SALMON WITH SPEEDY RAT-ATAT-A-TOUILLE

Quick Poached Salmon with Speedy Rat-Atat-A-Touille image

Ratatouille doesn't have to take ages! Just make sure you chop all the vegetables to roughly the same, small size, so they cook quickly and evenly.

Provided by Joe Wicks

Categories HarperCollins Dinner Seafood Fish Salmon Poach Zucchini Eggplant Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 tablespoon coconut oil
1 small red onion, roughly diced
1 small zucchini, cut into 1/3-inch pieces
1 small eggplant, cut into 1/3-inch pieces
1 sprig of thyme
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
2 skinless salmon fillets (about 8 oz each)

Steps:

Bring a large saucepan of water to a boil, ready to poach the salmon.
Meanwhile, melt the coconut oil in a large saucepan over medium to high heat. Add the onion, zucchini and eggplant and stir-fry for about 4 minutes or until they are just starting to soften and color.
Drop in the thyme and stir for another minute, then add the tomato paste and mix to coat the vegetables. Keep frying, stirring continuously, for about 45 seconds before pouring in the balsamic vinegar and 1/2 cup of water. Bring to a boil, then reduce to a simmer and let the ratatouille bubble away for about 10 minutes, or just until the vegetables are soft. If it seems to be getting too thick, add another 1/4 cup or so of water.
While the veggies are simmering away, slide the salmon fillets into the boiling water. Bring back to a simmer, then cook the fish for 10 minutes, or until just cooked through.
Using a slotted spoon, carefully lift the fish out of the water and drain well. Serve up your yummy ratatouille topped with the juicy salmon.

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