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Ingredients
- 1 x 340 gram pie fresh salmon, (12oz)
- 2 x Aubergines
- 2 x Buffalo mozzarella
- 4 x Lemons, zest only
- 2 sprg fresh rosemary
- 4 x Garlic cloves, peeled and finely minced
- 50 gm Flat leaf parsley, finely minced (2oz)
- 8 x Fresh ripe tomatoes
- 1/2 x Red chilli, diced fine
- 1 x Shallot, finely diced
- 1 x 5 g, (1/2oz) fresh basil
- Â Â Extra virgin olive oil
- Â Â Seasoning
- Â Â Sugar
Directions
- Slice the aubergines into 1/2cm thick slices and season with extra virgin olive oil and salt and pepper. Cook the aubergines on a warm pre-heated griddle pan on both sides.
- Cut the salmon into discs and griddle on the griddle pan -till 1/2 cooked.
- To make the gremolata, mix the parsley, 3 of the minced garlic cloves and the lemon zest together and leave to one side.
- Remove the mozzarella from the lowfat milk and slice into thin slices together with three of the fresh tomatoes.
- To make the sauce: saute/fry the shallot, remaining garlic and chilli in a little extra virgin olive oil and add in the remaining fresh tomatoes which have been diced.
- Bring to the boil and simmer gently for about 2 min, then place into a blender and puree. Season with salt and pepper and add in the minced basil.
- Layer the aubergine slices, mozzarella, pan fried rounds of salmon and gremolata, seasoning each layer as you go, till you reach the top. Place onto an oven tray and bake in the oven for about 3 min at 180C/350F/gas mark 4 to heat the cheese.
- Remove from the oven and place on a serving plate with the warm sauce around the edge. Garnish with the remaining fresh herbs, and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1740g | |
| Calories 720 | |
| Calories from Fat 38 | 5% |
| Total Fat 4.59g | 6% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 780mg | 33% |
| Potassium 3839mg | 110% |
| Total Carbs 176.21g | 47% |
| Dietary Fiber 67.2g | 224% |
| Sugars 36.52g | 24% |
| Protein 19.25g | 31% |
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