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 small or 118g

• Eggplant

  Raw

  ½ eggplant, unpeeled (approx 1-1/4 lb) or 274g

• Thyme

  Fresh

  1 tsp or 0.8g

• Tomato paste

  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. Fill a medium pot with water and bring to a gentle boil for poaching the salmon.
2. Heat the coconut oil in a large skillet or wide saucepan over medium-high heat. Add the chopped red onion, zucchini, and eggplant, and cook, stirring, until beginning to soften and brown, about 4 minutes.
3. Stir in the sprig of thyme and cook 1 minute. Add the tomato paste and cook, stirring, about 45 seconds.
4. Pour in the balsamic vinegar and water, bring to a boil, then reduce to a simmer and cook until the vegetables are tender and saucy, about 10 minutes, adding a splash more water if it gets too thick.
5. Season the poaching water with a pinch of salt if desired, reduce to a bare simmer, and gently add the salmon. Poach until just opaque and flakes easily, 6–10 minutes depending on thickness. Lift out with a slotted spoon and drain well.
6. Divide the ratatouille between plates and top with the poached salmon. Serve immediately.