Creamy salmon with chunky ratatouille

Name: Creamy salmon with chunky ratatouille
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 1 Tbsp olive oil; 2 aubergines, cubed; 6 garlic cloves, sliced; 5 family pack mixed peppers total), deseeded and cut into large chunks; 3 larges courgettes, cut into chunky batons; 680 grams passata; 300 milliliters vegetable stock; 1 small handful basil leaves, most chopped, 3 leaves left whole to serve; 125 grams garlic cream cheese (we used Boursin Light); 100 grams low-fat cream cheese; 40 grams fresh breadcrumb; 40 grams pine nut, roughly chopped; 8 fillets skinless salmon fillets

Creamy salmon with chunky ratatouille is a Mediterranean main course. This pescatarian recipe serves 8. One serving contains 491 calories, 42g of protein, and 24g of fat. If you have basil leaves, passata, courgettes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. Creamy Ratatouille Over Penne, Ratatouille with Spicy Italian Chicken Sausage and Creamy Polenta, and Grilled Salmon Tacos with Chunky Guacamole are very similar to this recipe.

Instructions

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.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Frying Pan

Wok

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.

Ingredients you will need

Zucchini

Passata

Peppers

Garlic

Basil

Stock

Equipment you will use

Aluminum Foil

For the salmon, beat together the cheeses.

Ingredients you will need

Salmon

Mix the breadcrumbs and pine nuts on a plate.

Ingredients you will need

Breadcrumbs

Pine Nuts

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.

Ingredients you will need

Fish Fillets

Cheese

Dip

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

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Fish

Equipment you will use

Oven

Aluminum Foil

Serve scattered with basil, with bread, if you like.

Ingredients you will need

Basil

Bread

Equipment

Ingredients

Servings:

1Tbsp

olive oil 2

aubergines, cubed 6

garlic cloves, sliced 5

family pack mixed peppers total), deseeded and cut into large chunks 3larges

courgettes, cut into chunky batons 680grams

passata 300milliliters

vegetable stock 1small handful

basil leaves, most chopped, 3 leaves left whole to serve 125grams

garlic cream cheese (we used Boursin Light)100grams

low-fat cream cheese 40grams

fresh breadcrumb 40grams

pine nut, roughly chopped 8fillets

skinless salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.