Skuna Bay Salmon* Recipe
Fall Ratatouille, Tarragon & Lemon Creme Fraiche, Crispy Spinach
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Ratatouille
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
Add the eggplant, zucchini, bell pepper, and tomatoes to the skillet. Season with salt and pepper. Cook for about 15 minutes, stirring occasionally, until the vegetables are tender and flavors meld. Stir in the fresh tarragon and set aside.
Cook the Salmon
Preheat the oven to 400°F (200°C). Place the Skuna Bay salmon fillets on a baking sheet lined with parchment paper. Drizzle with the remaining olive oil, lemon juice, and season with salt and pepper.
Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Prepare the Lemon Creme Fraiche
In a small bowl, mix the creme fraiche with additional lemon juice and a pinch of salt. Stir until well combined.
Crispy Spinach
In a separate skillet, heat a small amount of olive oil over medium-high heat. Add the fresh spinach and sauté until just wilted, about 2-3 minutes. Remove from heat and allow to crisp slightly.
Plate the Dish
On each plate, place a generous scoop of ratatouille, top with a salmon fillet, a dollop of lemon creme fraiche, and garnish with crispy spinach.