Pan Roasted Salmon with Caramelized Ratatouille & White Wine Butter
1 eight ounce fillet of salmon, skin removed
3 tablespoons olive oil
1 yellow squash ends removed, cut in half longwise and sliced thin
1 green zucchini ends removed, cut in half longwise and sliced thin
10 cherry tomatoes cut in half
1/2 small eggplant, skin removed, cut in half longwise and sliced thin
1/2 red bell pepper, seeds removed and cut into 1/2 inch squares
1/2 green bell pepper, seeds removed and cut into 1/2 inch squares
1/2 red onion, peeled and cut into 1/2 inch squares
2 tablespoons fresh basil, chiffonade
3 ounces chicken stock
1/2 cup chardonnay wine
2 to 3 ounces whole unsalted butter
Kosher salt and fresh cracked black pepper to taste
In a large sauté pan on high heat add in 2 tablespoons of olive oil until it begins to smoke. Once the oil is smoking, add in all vegetables and caramelize.
Once the vegetables have almost reached al dente (slightly crunchy), deglaze with chicken stock and adjust the heat to low.
Next, season the salmon on both sides with salt and pepper and in a separate medium sauté pan on high heat add in 1 tablespoon of olive oil until it begins to smoke. Once the oil is smoking sear the salmon on both sides until it is completely brown and finished to temperature desired in the center.
When the salmon is finished remove it from the pan and deglaze that pan with the chardonnay wine. Return the pan to the burner and cook it on high heat until there is 2 to 3 tablespoons of wine left in the pan.
Next, remove the pan from the burner and whisk in the cold butter until it is completely melted. A nice thick butter sauce will be the end result and be sure to adjust the seasonings with salt and pepper.
To end, be sure to finish the ratatouille with basil and adjust the seasonings with salt and pepper.
Plate up with salmon a top the ratatouille and pour the butter sauce over the salmon. Garnish with chopped scallions.
Download Recipe PDF | Recipe created by Chef Billy Parisi
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