Grilled Marinated Salmon with Ratatouille Salad and Rocket Pesto

BBQ

Grilled Marinated Salmon with Ratatouille Salad and Rocket Pesto

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Ingredients

700 g	salmon fillet
1	baguette
	For the marinade:
1	lemon
1	piece of ginger root
1 clove(s)	garlic
2 sprig(s)	thyme and rosemary
4 tbsp	olive oil
	For the salad:
1 medium	onion
1 clove(s)	garlic
1 small	courgette
2	yellow bell peppers
4	tomatoes
5 tbsp	olive oil
2 tbsp	white balsamic vinegar
1 tsp	mustard
	salt and pepper
	sugar
	For the pesto
1 bunch(es)	rocket
50 ml	olive oil
1 clove(s)	garlic
1 tbsp	pine nuts, toasted
30 g	freshly grated Parmesan cheese
	salt and pepper

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 10 min Resting time: ca. 7 hrs / Grade of difficulty: medium / Calories per portion: n/a

Cut the fish into 4 portions.

Slice the ginger, thinly grate the peel off the lemon, lightly crush the garlic and roughly chop the herbs. Combine all in a shallow casserole dish and mix with the oil. Add the fish fillets and turn them in the marinade until well coated. Cover with foil and allow to marinate in the fridge for 6 hours.

For the salad rub the inside of a salad bowl with a halved garlic clove. Peel and dice the onion. Trim and dice the vegetables.

In the salad bowl, whisk the vinegar with mustard, salt pepper and sugar until sugar and salt are dissolved, then whisk in the oil. Add all the vegetables, toss gently and allow to soak for approximately 1 hour.

For the pesto combine the olive oil, peeled garlic, pine nuts and the rocket in a blender. Process briefly until just smooth and well combined. Stir in the Parmesan cheese and season to taste with salt and pepper.

Take 4 pieces of foil and wrap the fish fillets with some of the marinade into the foil. Place on the hot grill for 6-10 minutes.

Cut the bread in slices and grill from both sides until golden.

To serve:
Transfer the fish with the liquid from the foil onto plates and season with salt and pepper. Spoon some of the ratatouille salad next to the fish. Serve the pesto in individual small bowls. Drizzle the bread with olive oil and serve.