- 6
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
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.