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:
covered percent of daily need
