SALMON w/BASIL CRUST & RATATOUILLE SALSA

By BobD

Ingredients

• 1/4 cup olive oil
• 1/2 cup finely diced onion
• 1 cup finely diced red bell pepper
• 2 cups finely diced eggplant
• 1/4 teaspoon minced garlic
• One 28-ounce can plum tomatoes, drained and chopped
• 1 cup finely diced zucchini
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 slices white bread, broken into pieces
• 1/4 teaspoon minced garlic
• 1/4 cup (packed) parsley, minced
• 1/4 cup (packed) basil, minced
• Six 8-ounce boneless, skinless salmon fillets

Details

Servings 6
Adapted from cooking.com

Preparation

Step 1

In a medium skillet over medium heat, heat the olive oil. When hot, add the onion, bell pepper, eggplant and garlic and sauté for 2 minutes or until tender. Add the tomatoes, cover and simmer over low heat for 10 minutes or until tender. Add the zucchini and thyme and simmer, covered, for 5 minutes. Season with salt and pepper to taste and set aside for later.

Preheat the oven to 350 degrees F. In a food processor, crumb the bread, then combine it with the garlic, parsley and basil

FOR THE SALMON:

Set the fillets on a baking sheet, season them lightly with salt and pepper and spread some of the basil bread mixture on top. Bake for 10 minutes or until just cooked through.

TO SERVE:

Center a piece of salmon in the middle of a plate and spoon some of the ratatouille salsa on the side.