Roasted salmon on ratatouille with balsamic vinegar

Ingredients for Roasted salmon on ratatouille with balsamic vinegar

Instructions for Roasted salmon on ratatouille with balsamic vinegar

To prepare the Roasted salmon on ratatouille with balsamic vinegar recipe, please follow these instructions:

Pour 1 tbsp. Oil on a hedge pan. Sauté (rose without brown) fennel, squash, garlic and onion. Taste with salt, pepper and lemon juice.

Shortly before serving tomatoes and olives.

The salmon fillets are seasoned with salt and pepper, they are shaken in the rest (1 tbsp.) Of the oil with the skinside down for approx. 20 minutes until the skin is crisp and the fish is thorough. The skin protects the salmon meat, preserves the taste and prevents the juice from penetrating. The skin is not eaten but peeled off before serving.

Balsamic vinegar poured into a small saucepan and slowly boil in approx. 10-15 minutes until it starts getting thicker. It is allowed to cool, after which it gets a creamy consistency in a matter of minutes.

Arrange the salmon fillets on the vegetable ratouille on the middle of 4 flat plates. The balsamic glacier is poured around the salmon and ratatouille in a thin ring, so everyone can decide the amount of balsamic vinegar in relation to salmon and ratatouille.