Creamy salmon with chunky ratatouille

Creamy salmon with chunky ratatouille

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(7 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Serves 8

This recipe is designed to be made ahead and frozen - individual fish suppers with creamy salmon and chunky veg

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
449
protein
38g
carbs
17g
fat
25g
saturates
5g
fibre
6g
sugar
13g
salt
0.8g

Ingredients

  • 1 tbsp olive oil
  • 2 aubergines, cubed
  • 6 garlic cloves, sliced
  • family pack mixed peppers (5 total), deseeded and cut into large chunks
  • 3 large courgettes, cut into chunky batons
  • 680g bottle passata
  • 300ml vegetable stock
  • small handful basil leaves, most chopped, a few leaves left whole to serve

For the salmon

  • 125g tub garlic cream cheese (we used Boursin Light)
  • 100g low-fat cream cheese
  • 40g fresh breadcrumbs
  • 40g pine nuts, roughly chopped
  • 8 skinless salmon fillets
  • crusty bread, to serve (optional)

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Method

  1. Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few 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 just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.
  2. For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.
  3. Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins – if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.

Recipe from Good Food magazine, February 2013

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Comments

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jarrestr's picture
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Very easy, and delicious. Made it, froze it and enjoyed it.

Daisy@Cheaperseeker's picture

You have very good taste.It is perfect and delicious,also it tastes great especially after freezing。

gooseberrycrumble's picture
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This is delicious and perfect to have in freezer for those busy days when you're home late, starving and can't be bothered to cook! Just throw in the oven from frozen for wonderful meal.

eliz_jacobs's picture

Can anyone tell me, is this cooked from frozen? No need to defrost?

lucylacy's picture
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Delicious and it tastes great after freezing. A really different and tasty way to use salmon.

lucylacy's picture
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Delicious and it tastes great after freezing. A really different and tasty way to use salmon.

Frantic Flapjack's picture
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This was gorgeous. The ratatouille was perfect - a lovely rich garlicky sauce. It went beautifully with the salmon, although I didn't use cream cheese, just the Boursin.

maryechappell's picture
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It's easy to do this lovely recipe for 2 or would be for 8 I'm sure, very versatile. I did it for 2 and used all passata instead of mixing with stock and we ate it same day.

NB Good food the star rating is not working for any of the recipes, I would give it 5.

katie89's picture
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We really like this...without the creamy crust. We found that it really overpowered the dish and made it far too rich. The ratatouille is absolutely lovely though and so flavourful that all you need is some plain grilled salmon to compliment it. 4 stars (5 stars if you miss out the crust!)

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