Quick Poached Salmon with Ratatouille

Ingredients

• Coconut oil

  1 tbsp or 14g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Thyme

  Fresh

  1 tsp or 0.8g

• Tomato puree

  Canned, without salt added

  1 tbsp or 16g

• Balsamic vinegar

  2 tsp or 11g

• Water

  Plain, clean water

  ½ cup or 118g

• Atlantic salmon

  Fish, farmed, raw

  8 oz or 227g

Directions

1. Bring a large saucepan of water to a boil to poach the salmon.
2. Melt the coconut oil in a large saucepan over medium to high heat. Add the onion, zucchini, and eggplant, stir-frying for about 4 minutes until they start to soften and color.
3. Add the thyme, stirring for a minute, then incorporate the tomato purée, mixing well. Continue frying for 45 seconds before adding the balsamic vinegar and water. Bring to a boil, then simmer for 10 minutes until vegetables are soft, adding more water if too thick.
4. Poach the salmon fillets in boiling water for 10 minutes until just cooked through. Remove with a slotted spoon and drain well.
5. Serve the ratatouille topped with the salmon. Enjoy!

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