Marinated Salmon on Ratatouille Salad with Rocket Pesto and Bread

Summary

Ingredients

• 700 g salmon fillet (s), ready to cook
• 1 lime (s)
• ginger
• garlic
• Thyme and rosemary, one branch each
• 4 tablespoon olive oil
• 1 medium onion (s)
• 1 clove garlic
• 1 small zucchini
• 2 bell peppers, yellow
• 4 tomato (s), (vine tomatoes)
• 5 tablespoon olive oil
• 3 tablespoon balsamic vinegar, white
• 1 teaspoon mustard
• Salt and pepper, sugar
• 1 bunch rocket
• 50 ml olive oil
• 1 clove garlic
• 30 g parmesan cheese
• salt and pepper
• 1 baguette (s)
• 1 tablespoon pine nuts, toasted

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Instructions

1. Portion the fish into 4 pieces.
2. Cut the ginger into slices, grate the lime zest, press the garlic briefly and roughly chop the herbs.
3. Make a marinade from oil, lime zest, ginger, herbs and garlic in a baking dish. Soak the salmon in it for a good 6 hours, preferably covered in the refrigerator.
4. Later spread out 4 pieces of aluminum foil, wrap the fish in it with a little marinade and cook on the grill for 6-10 minutes. Then season with salt and pepper.
5. Divide the clove of garlic and use the cut side to perfume the inside of a bowl. Peel the onion and cut into cubes. Wash and clean the vegetables, remove the seeds and cut into beautiful cubes. Mix everything in a bowl and let it steep.
6. Mix the vinegar, mustard and the spices in a bowl with a whisk. Now add the oil while stirring constantly. Add a pinch of sugar, then marinate the salad with the vinaigrette.
7. Clean and wash the rocket and spin dry again.
8. Finely puree the olive oil with the peeled garlic clove, pine nuts and rocket in a blender. Do not mix too long, otherwise the pesto will taste bitter. Now add the parmesan and puree again briefly, seasoning with salt and pepper if necessary.
9. Cut the bread into slices and let it take color on both sides on the grill. Drizzle with a little oil before serving.
10. Serving: Drape the fish with foil in its own juice on the plate, season with salt if necessary. Add some rataouille salad, serve the pesto with the fish in a small bowl or spread it directly on the salmon. Drizzle the toasted bread with olive oil if you like. Good Appetite!

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