Sockeye Salmon with Local Ratatouille Vegetables, Roasted Tomatoes, Fennel Arugula Salad

This is the perfect dish for a summer night from chef Jeff Carter. The dish was recently featured on WBIR's Live at Five at Four. Just in case you missed it, here is the recipe to make it at home!

Sockeye Salmon with Local Ratatouille Vegetables, Roasted Tomatoes, Fennel Arugula Salad

Ratatouille

2              Yellow Squash

2              Zucchini

1              Eggplant

1              Red Onion

2              Red bell pepper

4-6 oz    white wine

1 pint     roasted grape tomatoes (half tomatoes, season and roast for 15 minutes in 375 degree oven)

3 T          butter

1 T          parsley, tarragon, chives

Cut zucchini, squash and eggplant in diamond shapes. Cut pepper and red onion medium dice. Sauté vegetables in a large pan in 2 T olive oil; Season with salt and pepper. Deglaze with white wine or seafood stock. Finish cooking in 350 degree oven for about 15 minutes, or until al dente.  Pull pan out of oven and add roasted tomatoes, herbs and butter. Check seasoning           

Salmon

4                              6 oz pieces of sockeye salmon

2T                           olive oil

                                Salt and pepper

Season salmon with salt and pepper. Heat olive oil in a cast iron pan and sear salmon flesh side first. Flip fish and put pan in 350 degree oven to finish cooking, about 6 minutes.

Arugula Fennel Salad

1 head                  fennel, sliced thin, on mandolin if possible

6                              radish sliced thin, on mandolin if possible

                                Arugula

2-3 T                      lemon vinaigrette

Toss all ingredients together in a bowl. Season with salt and pepper; top salmon with salad

Lemon Vinaigrette

2                              lemons, juice and zest

2 oz                        champagne vinegar

6-7 oz                    olive oil

1                              shallot, small diced

Mix all ingredients and season with salt and pepper.