POUCHED SALMON WITH RATATOUILLE SAUCE ENJOY DAN:

POUCHED SALMON WITH RATATOUILLE SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

4 skinless salmon fillets

1 tablespoon grape seed oil

1 red onion, roughly diced

2 garlic loves

1 zucchini, cut into 1-inch strips

1 small eggplant, cut into 1-inch strips

1/2-red pepper, julienned

1 teaspoon balsamic vinegar

1-(10 Oz) can RO*TEL diced tomatoes

1-(8 Oz) can tomato sauce

2 tablespoon fresh snipped chives

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Bring a large saucepan of water to a boil, to pouch salmon.

2.   In a skillet add grape seed oil and when sizzling.

3.   Add onion and sauté for 3-4 minutes.

4.   Add garlic and sauté for 30 seconds.

5.   Add zucchini and next 4 ingredients, sauté, stirring frequently until the vegetables are soft.

6.   Reduce heat to medium-low and add tomato sauce and chives.

7.   Simmer until heated through, about 10 minutes.

8.   Season with salt and pepper to taste.

9.   While the vegetables are simmering away.

10.                 Slide salmon fillets into boiling water.

11.                Bring back to simmer, and then cook 10 minutes or until just cooked through.

12.                Using a slotted spoon, carefully lift fish out of the water.

13.                Drain well.

14.                Serve with yummy ratatouille topped with the juice salmon.

ENJOY DAN:                                  PLANT SEEDS & SING SONGS!!