Panko Salmon with Ratatouille & Creamy Basil Emulsion Dip
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Ingredients:
Panko Salmon
• 2 skinless salmon fillets (approx. 180g each)
• 2 tbsp Fresh Herb Emulsion (basil)
• 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 Fresh Herb Emulsion
• Extra drizzle of olive oil
Optional Add-In
• 1 packet Merchant Gourmet ready-to-eat red & white quinoa or lentils
Instructions:
Panko Salmon
1. Preheat oven to 200°C.
2. Season salmon with salt & pepper.
3. Spread 1 tbsp herb emulsion over each fillet.
4. Sprinkle with panko crumbs and drizzle with olive oil.
5. Bake on a lined tray for 10–12 minutes until crisp.
Ratatouille
1. In a wide pan, heat olive oil with salt, tomatoes, garlic & thyme.
2. Cook for 5–8 mins until tomatoes soften and aromas release.
3. Add onion, stir, and cook for 5 mins.
5. Add peppers, courgettes, and stir well. Cook 5 mins.
6. Add tomato purée, vinegar, sugar & basil. Cook 5 more mins.
7. Stir in quinoa if using. Season to taste.
8. Spoon ratatouille into bowls, top with salmon, drizzle with olive oil and Basil Creamy Emulsion Dip.