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Salmon & Ratatouille Recipe

Welcome to a private cooking lesson with The Resort at Pelican Hill’s Executive Chef | Maitre Cuisiner de France, Jean-Pierre Dubray.

Looking to use some of the staples left over in your pantry? Watch the video below to learn how to make Chef’s Seared Salmon with Ratatouille, the perfect dish for spring. Full recipe details can also be found below.

 

Ingredients

Ratatouille

1 cup Zucchini, diced
1 cup Yellow Zucchini, diced
1 cup Eggplant, diced
1 small Yellow Pepper and Red Pepper, diced
1 cup Diced Tomato or Canned Tomato Sauce
1/2 cup Yellow Onion, chopped
3 Garlic Cloves, minced
1 tbsp Basil, chopped
2 tbsp Olive Oil

Salmon

6 oz. of Salmon
Salt
Black Pepper

Compound Butter

(make it ahead of time and you can keep for multiple dishes)
1 stick of Butter
1 tsp of Salt
1 tsp of Black Pepper
1.5 tsp of Garlic
1.5 of Mixed Herbs (basil & parsley)

Directions

Ratatouille

  1. In a pan, saute onions and garlic with olive oil until soft.
  2. Add eggplant and peppers. Cook for one minute.
  3. Add zucchini and yellow zucchini. Cook for another minute.
  4. Season with salt, black pepper and basil.
  5. Cover, and cook slowly for 30 minutes until water has evaporated.

Salmon

  1. Pre-heat oven to 375 degrees.
  2. Season both sides of salmon with salt & pepper.
  3. Heat a nonstick pan with 1 tbsp of olive oil, and sear both sides of salmon to give it a nice crisp.
  4. Place pan with salmon in the oven for 3 minutes at 375 degrees, careful not to over-cook.

Compound Butter

  1. Combine all ingredients together.
  2. Roll the mixture in plastic film or parchment paper in a 1 1/2 inch diameter.
  3. Place in your refrigerator until solid.

To serve:

  1. Place the Ratatouille around the plate
  2. Place the Seared Salmon in the center of the plate
  3. Add a slice of Compound Butter on the hot Salmon
  4. Garnish with Italian Parsley and olive oil.

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