Grilled salmon with ratatouille / Younyeong Choi (Kyle)

Ingredients

• Salmon steak (160g)  4ea
• Garlic  80g
• Eggplant  200g
• Onion  200g
• Green pepper  120g
• Red pepper  120g
• Tomato  2ea
• Zucchini  400g
• Pure olive oil  40ml
• Tomato paste  40g
• Rosemary, thyme, basil  some
• Salt, pepper  some

Method of preparation

1. Marinate the salmon with olive oil, 2 sliced garlic and herbs.
2. Dice the vegetable for ratatouille: Tomato, zucchini, eggplant, red pepper, green pepper, onion and 50g garlic.
3. Prepare the ratatouille: Sweat onion and garlic with olive oil, add the tomato paste and continue cooking. Add the tomato, herbs, fennel seed and seasoning. Simmer down to thick consistency. Pan fry separately zucchini, eggplant, and peppers. Add to the tomato and simmer 5 minutes.
4. Season and grill the salmon
5. Arrange on warm plate the salmon and ratatouille. Serve with baby leaves.