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Wild-Caught Sockeye Salmon with Ratatouille and Red Pepper Sauce

Wild-Caught Sockeye Salmon with Ratatouille and Red Pepper Sauce

Who knew that ratatouille was just missing a fillet of salmon on top to complete the dish?  Chef David LaForce aka @a_food_dude on Instagram knew!  And that's why he developed this dish showcasing our wild Alaska sockeye salmon portions atop a bed of ratatouille - with an incredible red pepper sauce highlighting the dish. A great way to literally elevate your salmon! Try and let us know what you think.

From the Chef David LaForce @a_food_dude:

"Atlantic salmon is the large, paler and oranger fish you see year round in the grocery store. It's typically farm raised. Sockeye salmon on the other hand is much smaller, thinner and with an intense reddish color and richer flavor. From a flavor and texture standpoint, it is one of the boldest species of wild salmon. Can you call salmon "salmon-forward"? Caught wild, because of its diet, it is much healthier. When you say you love salmon, this is the species you should be talking about! And while I still can't get myself to like Salmon in general, I may never be able to serve another species to my family.

Wild-Caught Alaskan Sockeye Salmon with Ratatouille and Red Pepper Sauce

For the salmon, I brought 4 filets from @thepopsiefishco to room temperature. At the same time, I cut a sheet of parchment paper to fit inside a large skillet. I patted the fish dry and seasoned with salt. Over medium high, I heated olive oil for a minute and then placed the parchment down with a little oil on top. Then in went the salmon skin side down until golden. I turned the fish over and cooked for a couple more minutes, draining on a paper towel before serving. The ratatouille was made by finely dicing 3 cups of eggplant, red bell pepper and zucchini. I then added enough oil to cover a large skillet, seasoned the eggplant and cooked. This went quickly. I then strained the vegetables and reused the oil to cook the red peppers. Repeat for the zucchini. I mixed the vegetables together and binded them with some tomato sauce. For the red pepper sauce, I took 3.5 cups of red peppers and blended them until fully liquified. I strained and save the liquid. In a saucepan, I sweated 1 sliced shallot, 2 diced garlic cloves, 1 tsp paprika and a pinch of salt in a little olive oil. I then added the red pepper liquid and reduced it by half. Then added a splash of cream and I slowly whisked in 8 oz of cubed, cold unsalted butter a few cubes at a time. Finally a splash of rice vinegar and S+P to taste."

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