Categories: Dr oz
Ingredients
- 18 oz wild salmon
- 2 tbsp canola oil
- Kosher salt to taste
- 2 cloves garlic, sliced
- 4 sprigs thyme
- 4 tbsp white wine, sauvignon blanc
- 4 tbsp. water
- 1 lemon cut in half
- 6 tbsp pistachios, chopped finely into a dust
- 1 tsp piment de espelette
- 3 tbsp extra virgin olive oil
- 1/2 tsp red pepper flake
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 japanese eggplant, diced
- 1 yellow squash, diced
- 2 avocados, firm, diced
- 1/2 cup fresh tomatoes, chopped
- 1tsp. fresh thyme, picked
- 1 tbsp thai basil
- 1 tbsp parsley
- 1 tbsp chives
- Salt and pepper to taste
- 1/2 cup black nicoise olives, pitted
- 4 tbsp. extra virgin olive oil
- 2 tbsp. red wine vinegar
Directions
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Preheat oven to 375°F. Season salmon with salt and flax oil. Place salmon on baking sheet. Top with sliced garlic, wine and thyme. Bake until done, approximately 7 minutes.
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Sauté the vegetables adding them in order in a hot pan. Sauté till all vegetables are tender but remain intact. Add herbs and serve.
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Take black olives and olive oil and process in a blender till smooth and black.
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To serve: remove fish from the oven and top with a squeeze of lemon and the finely chopped pistachios. Place fish on top of avocado ratatouille and drizzle black olive oil around the fish. Drizzle red wine vinegar and serve.