|
SALSA
12 ounces zucchini
12 ounces eggplant
12 ounces onions
12 ounces red bell peppers
02 red chili peppers
15 tomatoes, peeled, seeded, diced
03 cloves of garlic
02 tablespoons thyme, fresh
10 ounces olive oil
PROCEDURE
Cut the Norwegian
Salmon into 10, seven-ounce portions. Run the bread, garlic, parsley
and basil in food processor until smooth and green. Place the portioned
fillets on a baking tray, season with salt and pepper and cover
with the basil crust. Bake in 3500 oven until the crust is light
brown and the salmon is done (6-8 minutes). For salsa, sauté
diced vegetables in olives oil. Add diced tomatoes, and let sauce
simmer for 10 minutes. Season with salt and pepper. Add thyme to
sautéed vegetables at last minute. Serve fillet of Norwegian
Salmon with ratatouille and baked small potatoes.
10
Servings
Nutrition
per serving: Calories: 677
Total Fat: 42 g
Carbohyderates: 30g
Cholestrol: 110mg
Fiber: 3g
Sodium 1232mg
|
