Quick Poached Salmon with Ratatouille

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Thyme

  Fresh

  1 tsp or 0.8g

• Tomato puree

  Canned, without salt added

  1 tbsp or 16g

• Balsamic vinegar

  2 tsp or 11g

• Water

  Plain, clean water

  ½ cup or 118g

• Pink salmon

  Fish, raw

  8 oz or 227g

Directions

1. Bring a large saucepan of water to the boil, ready to poach the salmon.
2. Meanwhile, chop the veggies and melt the coconut oil in a large saucepan over a medium to high heat. Add the onion, zucchini, and eggplant, and stir-fry for about 4 minutes or until they are just starting to soften and get some color.
3. Drop in the thyme and stir for another minute, then squeeze in the tomato purée and mix to coat the vegetables. Keep frying, stirring continuously, for about 45 seconds before pouring in the balsamic vinegar and water. Bring to a boil, then reduce to a simmer and let the ratatouille bubble away for about 10 minutes, or just until the vegetables are soft. If it seems to be getting too thick, add another 1/4 cup or so of water.
4. While the veggies are simmering away, slide the salmon fillets into the boiling water. Bring back to a simmer, then cook the fish for 10 minutes, or until just cooked through.
5. Using a slotted spoon, carefully lift the fish out of the water and drain well. Serve ratatouille topped with the salmon. Enjoy!

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