Warm salmon medaillons with crisp vegetable

• 500 gr. (1 lb) Salmon
• 125 gr. (4 oz) fresh bacon, in thin rashers,
• flat-leaved parsley  vegetables for a small quantity of rataouille :
• courgette
• bell pepper
• onion
• eggplant
• 4 bunches of assorted young salads

For the vinaigrette :
 

• 1 lemon
• 100 ml. (3 1/2 fl oz) olive oil, salt, pepper
• 1 large peeled and deseeded tomato, cut into cubes

Cut the salmon into slices a little thicker than 1/2" or 1.5 cm. and wrap them in rashers of bacon.

Cook in the oven on a low heat with a sprig of flat-leaved parsley until tender.

Prepare the rataouille with the diced vegetables.

To serve, dress the salad leaves with the lemon vinaigrette and arrange on the plate next to the rataouille.

Place the slamon on top.

Add a few tomato cubes and pour on some vinaigrette.
 
Back to the main menu