Salmon Ratatouille

🧂 Ingredients

• 160 g brown rice
• 300 g salmon fillets
• 3 tbsp rapeseed oil
• 2 large red onions

  (diced)
• 2 large courgettes

  (cut into 1cm chunks)
• 2 aubergine

  (cut into 1cm chunks)
• 2 tsp thyme
• 3 tbsp tomato puree
• 2 tbsp balsamic vinegar
• 1 can sweetcorn

  (drained)
• 1 tbsp fresh basil

  (or 1 tsp dried)

Instructions

• 1 Cook the rice according to the packet instructions (normally around 30 mins
  total)
• 2 Heat the oil in a large pan. Add the onion, courgette and aubergine and cook on
  a medium heat for about 10 minutes or so until they start to soften.
• 3 Meanwhile, using a steamer, cook the salmon fillets for 15 minutes, until cooked
  through.
• 4 Add the thyme to the vegetables and keep stirring for another minute.
• 5 Add the tomato puree, vinegar and 200ml of water into the vegetables.
• 6 Bring to the boil and then gently simmer until the vegetables are fully cooked.
  Feel free to add more water if the sauce is getting too thick or sticking.
• 7 Add the drained sweetcorn and basil and mix together to warm through.
• 8 Once the salmon is cooked, remove the skin and add the fillets to the vegetable
  mix.
• 9 Stir thoroughly to coat the fish and separate it.
• 10 Serve with the drained rice.

Nutrition Info