Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Salmon Steaks with Ginger Ratatouille
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- #11749
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon olive oil
1 small onion, sliced thinly
2 cloves garlic, minced
2 tablespoons finely chopped fresh ginger root
1/2 cup diced eggplant
1/2 cup zucchini
1/2 cup red pepper
1 large tomato, seeded and diced
salt and freshly ground pepper, to taste
1 teaspoon butter
4 salmon steaks, about 1" thick
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley
directions
Preheat oven to 350 degrees F.
In a large skillet, heat oil over medium-high heat. Add onion, garlic and ginger, and cook, stirring, until onions are soft.
Add the eggplant, zucchini and peppers, lower heat and cook gently for another 7-8 minutes until vegetables are just tender. Stir in tomatoes, season with salt and pepper, then set aside.
Butter a shallow baking dish and place salmon steaks so they are not touching, pour lemon juice over salmon. Spoon reserved ratatouille over and around the salmon steaks.
Cover dish tightly with foil. Bake for 20 minutes or until salmon flakes easily when pressed with a fork. Garnish with parsley.
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speninv
nutrition data
Nutritional data has not been calculated yet.
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