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Ingredients per serve

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What you need


This dish pairs crispy-skinned salmon with vibrant summer squash ratatouille and fresh green tomato salsa to deliver a balance of rich flavour, bright acidity and seasonal freshness, in a combination that feels premium yet approachable.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Salmon

    • Place the salmon skin-side down in a heated pan with vegetable oil and cook until the skin is golden and crispy. Turn the salmon and continue cooking until it reaches your preferred level of doneness. Set aside.
  3. Summer squash ratatouille

    • Spoon Knorr Italiana Pronto Napoli evenly over the base of a cast iron dish. Arrange the sliced yellow squash, green zucchini and white zucchini in an alternating pattern, slightly overlapping each slice. Season lightly with salt and drizzle with olive oil.
    • Cook in a preheated oven at 200°C for 15 minutes or until the vegetables are tender and lightly golden.
  4. Green tomato salsa

    • Add the green tomatoes, brown onion, jalapeño, coriander and Knorr Thai Lime Powder to a food processor. Pulse until the mixture is roughly chopped, slightly chunky and well combined. Transfer to a bowl and set aside.
  5. To assemble

    • Spoon the green tomato salsa onto the base of the plate. Place the crispy skin salmon on top of the salsa. Serve the summer squash ratatouille alongside the salmon. Arrange the charred red witlof next to the salmon. Garnish with micro herbs.
    • Finish with a drizzle of Knorr Béarnaise Sauce.
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