Panko Salmon with Ratatouille & Creamy Basil Emulsion Dip

Panko salmon with ratatouille and creamy basil emulsion dip

Serves 2 · Prep 15 mins · Cook 25 mins · Main Meal

Ingredients

Panko Salmon

  • 2 skinless salmon fillets (approx. 180g each)
  • 2 tbsp Raylands House Basil Creamy Emulsion Dip
  • 2 tbsp panko breadcrumbs
  • 2 pinches salt & pepper
  • 1 tbsp olive oil

Ratatouille

  • 2–3 tbsp olive oil
  • 1 tbsp Maldon sea salt
  • 250g cherry tomatoes, halved
  • 3 garlic cloves, sliced
  • 2–3 sprigs fresh thyme (or 1 tsp dried)
  • 2 sweet peppers, finely diced
  • 2 courgettes, finely diced
  • 1 brown onion, finely diced
  • 2 tbsp tomato purée
  • 1 tbsp raspberry wine vinegar (or red/white wine vinegar)
  • 1–2 tsp sugar
  • Handful of fresh basil leaves
  • Salt & black pepper, to taste
  • 1 tbsp Raylands House Basil Creamy Emulsion Dip
  • Extra drizzle of olive oil

Optional Add-In

  • 1 packet ready-to-eat red & white quinoa, or lentils
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Method

Panko Salmon

Ratatouille