It’s summer here in Mumbai, and that means there are plenty of farm-fresh vegetables to make one of my favorite dishes, ratatouille. This is another great recipe to have in your back-pocket when you’re choosing a low carb meal. I make a big batch of ratatouille ahead of time, (enough for 6 meals), and just change up the protein. Here, I am having Omega 3-rich salmon. We actually get some pretty decent salmon filets at Nature’s Basket, in the frozen seafood section. A packet of two lasts me 4 meals and runs about 600 rupees, or $12.00…
1 tablespoon olive oil 1 -2 teaspoon capers with juice
1 salmon filet ratatouille
salt 1 Tablespoon crumbled feta
1/4 small red onion chiffonade fresh basil, (slivered)
For this dish, thaw out your salmon, (unless you have fresh fish available, of course), and get a little bit of olive oil heating up in the pan. Season the fish on all sides with some kosher salt. When the oil has started to shimmer, put the fish on and fully sear it before moving. Meanwhile, slice up some red onion, get about a teaspoon of capers out, (sliced olives would also be lovely), and turn the fish. Use the side of the pan to finish searing all 4 sides of your fish, and don’t overcook. I like mine med, (med-rare if you have the fresh stuff), so it only takes about 4 min in total. Remove from the pan and let sit to bring the juices to the surface, and add your onion to the pan and lower the heat to med. Sautee for a minute or two, and then add the capers. Cook for another 2 minutes, and then remove and spoon it onto the fish. I just add my ratatouille to the same pan, cook it off til it’s hot again, and then plate it, perch the salmon with capers/onions on top, and add some fresh basil and crumbled feta. As I almost always make 2 or 3 meals at a time, the extra get put away into containers and mess/time are cut down immensely. Enjoy!
