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| Baked Salmon Steaks with Ginger Ratatouille |
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Recipe and image courtesy of BC Salmon Marketing Council.
Makes 2-3 servings
4
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wild salmon steaks, about 1” (2.5cm) thick |
| 1 Tbsp. | olive oil |
| 1 |
small onion, sliced thinly |
| 2 |
garlic cloves, minced |
| 2 Tbsp. |
finely chopped fresh ginger |
| ½ cup each |
diced eggplant, zucchini and red pepper |
| 1 |
large tomato, seeded and diced |
| 1 tsp. |
butter |
| 2 tsp. |
fresh lemon juice |
| 2 Tbsp. | chopped fresh parsley |
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salt and freshly ground pepper, to taste
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- Preheat oven to 350°F (180°C).
- In a large skillet heat oil over medium-high heat. Add onion, garlic and
ginger, and cook, stirring, until onions are soft.
- Add the eggplant, zucchini and peppers, lower heat and cook gently for
another 7–8 minutes until vegetables are just tender; stir in tomatoes,
season with salt and pepper, set aside.
- Butter a shallow baking dish and place salmon steaks so they are not touching,
pour lemon juice over salmon. Spoon reserved ratatouille over and around the
salmon steaks & cover dish tightly with foil.
- Bake for 20 minutes or until salmon flakes easily when pressed with a
fork. Garnish with parsley.
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and Coriander Couscous
