Salmon with roasted ratatouille and saffron aioli from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Notes about this recipe

  • Breadcrumbs on March 09, 2014

    p. 182 - We usually have salmon at least once per week so I decided to make the Aioli and Ratatouille for this dish the day ahead so all I needed to do on a work night was to cook the salmon. The dish was light and flavourful and with much of the work done in advance, it made for a quick and satisfying weeknight meal. This was a lovely dish and we were particularly impressed with the salmon. I haven’t cooked it stovetop in quite a while and it was a nice change of pace to do so. The salmon was sweet and extremely moist. Even though I was only preparing 2 salmon filets I did prepare the full quantity of vegetables. We both ate quite a lot of the veggies but there were a few left over for mr bc’s lunch the next day. While we thoroughly enjoyed the roasted vegetables I do think it’s quite a stretch to call them “ratatouille”. I doubled the roasting time of the veggies. Photos here: http://chowhound.chow.com/topics/967245#8803863

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