Ingredients

Four 6 oz (175 g) salmon fillets Ratatouille: 2 tbsp (25 mL) olive oil 1 cup (250 mL) chopped onion 2 Italian or Chinese eggplants, chopped 2 zucchini, chopped 1/2 red pepper, chopped 3 tomatoes, chopped 1/4 cup (50 mL) dry white wine 1 tbsp (15 mL) chopped fresh basil 2 tbsp (25 mL) chopped fresh parsley Salt and freshly ground pepper to taste

Description

This Easy Dish Uses Fall Vegetables And Tastes As Good Cold As Hot. If Serving Cold, Remove Salmon Skin After Cooking. Saut?ed Potatoes Are A Delicious Accompaniment.

View Full Recipe