Grilled Scottish Salmon
on sweet and sour vegetable ratatouille with balsamic glaze
on sweet and sour vegetable ratatouille with balsamic glaze
Dice all vegetables separately. In a large braising pan, heat olive oil and sauté the shallots until translucent.
Add diced bell peppers, celery, and zucchini. Cook over high heat, then lower to let natural sugars release.
Add capers, olives, and pine nuts. Deglaze with white wine vinegar and let alcohol evaporate.
Stir in marinara sauce, simmer, cool slightly, then mix in diced pre-fried eggplant and chopped parsley.
For the balsamic glaze: reduce balsamic vinegar by half until thick, then cool.
Grill the seasoned salmon skin-side down. Plate over warm vegetable ratatouille and drizzle with balsamic glaze.
Calories: ~480 kcal | Protein: ~42g | Fat: ~28g | Carbs: ~15g | Fiber: ~3g | Sodium: ~550mg
Corte Giacobbe Runcata Soave Superiore 2020 — Crisp citrus and stone fruits, light minerality, perfect contrast to sweet and sour vegetables and rich salmon.
