Creamy salmon with chunky ratatouille

The recipe Creamy salmon with chunky ratatouille can be made in about 1 hour and 35 minutes. This recipe serves 8 and costs $5.52 per serving. One serving contains 454 calories, 40g of protein, and 24g of fat. Many people really liked this main course. A mixture of basil leaves, olive oil, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from BBC Good Food has 250 fans. It is a pricey recipe for fans of Mediterranean food. It is a good option if you're following a pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is excellent. Try Creamy Ratatouille Over Penne, Ratatouille with Spicy Italian Chicken Sausage and Creamy Polenta, and Creamy Chunky Clammy Chowder for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 80 minutes

 

Ingredients:

small handful basil leaves, most chopped, 3 leaves left whole to serve

40g fresh breadcrumbs

3 large courgettes, cut into chunky batons

125g tub garlic cream cheese (we used Boursin Light)

6 garlic cloves, sliced

100g low-fat cream cheese

1 tbsp olive oil

680g bottle passata

family pack mixed peppers (5 total), deseeded and cut into large chunks

40g pine nuts, roughly chopped

8 skinless salmon fillets

300ml vegetable stock

Equipment:

wok

aluminum foil

baking pan

oven

Cooking instruction summary:

Heat the oil in a large non-stick wok orpan, add the aubergines and cook for5 mins, stirring, until starting to softenand brown. Add the garlic and stir for afew 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 justtender. Cool, stir in the remaining basiland spoon into 8 x 250ml shallowovenproof dishes or foil containers.For the salmon, beat together thecheeses. Mix the breadcrumbs and pinenuts on a plate. Spread the top of the fishfillets with the cheese mix, then dip inthe nutty crumbs to coat the cheese. Puta fillet on top of each ratatouille-filled dish.Put the dishes inside freezer bagsand seal. Use within 6 weeks. To serve,unwrap the dishes, put on a baking tray ina cold oven, then set to 200C/180C fan/gas 6. Bake for 55 mins until bubbling andthe fish is cooked. Check after 30 mins –if the crumbs are getting too brown,cover the fish with foil. Serve scatteredwith basil, with bread, if you like.

 

Step by step:


1. Heat the oil in a large non-stick wok orpan, add the aubergines and cook for5 mins, stirring, until starting to softenand brown.

2. Add the garlic and stir for afew 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 justtender. Cool, stir in the remaining basiland spoon into 8 x 250ml shallowovenproof dishes or foil containers.For the salmon, beat together thecheeses.

3. Mix the breadcrumbs and pinenuts on a plate.

4. Spread the top of the fishfillets with the cheese mix, then dip inthe nutty crumbs to coat the cheese. Puta fillet on top of each ratatouille-filled dish.

5. Put the dishes inside freezer bagsand seal. Use within 6 weeks. To serve,unwrap the dishes, put on a baking tray ina cold oven, then set to 200C/180C fan/gas

6. Bake for 55 mins until bubbling andthe fish is cooked. Check after 30 mins –if the crumbs are getting too brown,cover the fish with foil.

7. Serve scatteredwith basil, with bread, if you like.


Nutrition Information:

Quickview
490k Calories
41g Protein
24g Total Fat
28g Carbs
100% Health Score
Limit These
Calories
490k
25%

Fat
24g
38%

  Saturated Fat
6g
41%

Carbohydrates
28g
10%

  Sugar
15g
17%

Cholesterol
117mg
39%

Sodium
408mg
18%

Get Enough Of These
Protein
41g
84%

Vitamin C
93mg
114%

Vitamin B6
2mg
100%

Selenium
65µg
94%

Vitamin B12
5µg
93%

Vitamin B3
16mg
84%

Manganese
1mg
64%

Potassium
2016mg
58%

Vitamin B2
0.97mg
57%

Phosphorus
538mg
54%

Copper
0.97mg
48%

Vitamin B1
0.63mg
42%

Vitamin B5
4mg
41%

Magnesium
131mg
33%

Fiber
7g
32%

Folate
124µg
31%

Vitamin A
1418IU
28%

Iron
4mg
25%

Vitamin K
23µg
22%

Vitamin E
3mg
22%

Zinc
2mg
18%

Calcium
121mg
12%

covered percent of daily need
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