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500 gr. (1 lb) Salmon
125 gr. (4 oz) fresh bacon, in thin rashers, flat-leaved parsley
courgette
bell pepper
onion
eggplant
4 bunches of assorted young salads
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.
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