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Salmon With Basil Crust And Ratatouille Salsa

Source: Burt Wolf's Travels and Traditions, Trondheim
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Makes 6 Servings
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
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

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.

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

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 6 Servings
Calories: 478
Fat. Total: 24g
Fiber: 3g
Carbohydrates, Total: 16g
Sodium: 345mg
% Cal. from Fat: 45%
Cholesterol: 125mg
Protein: 48g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Duaa, NY Reviewed: 06/14/2010
Loved the medley of flavors
It took me exactly 45 minutes active time to prepare this recipe, which wasn't a long time at all considering the wonderful gourmet-like result. I switched the white bread slices with seasoned bread crumbs, and it worked really well. I also added just a little chilli to the ratatoulli to give it a kick. My husband and I loved the crispy crust on the salmon, and the rich flavor of the ratatoulli. We served it with boiled baby potatoes, and it was a major hit. Great for entertaining!
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