Baked Salmon and Ratatouille

Last night we had Baked Salmon, Ratatouille, and rice pilaf. It took 30 minutes start to finish. Really.

Baked Salmon and Ratatouille

My family doesn't eat much fast food.  We haven't been to McD's in over 3 years - ever since my youngest did a science experiment on food decomposition and McD's food didn't.  My sweet town of Ridgefield doesn't even have any drive-through fast food joints (or reliable cell phone reception.)  That's right.  None.  You can get a hamburger and fries, you just have to make it yourself, or go to a restaurant and actually get out of the car where the burger and fries are NOT served in a bag, they are served on a plate.  Nice concept, amiright?

We can get fast food in our area, we just have to drive 15-20 minutes (one way) to get it. At that point it is no longer fast food.

I hear a vast congregation sighing "But what do you do?  What do you feed your family?"  I'll tell you, we cook at home.  Yep.  That's right.  We cook at home.  All of us - including PoppaH and the 4 younger H's - cook...from real ingredients...not from a box...using a knife...pots and pans...oven and stove...herbs...fresh stuff.

Last night we had Baked Salmon, Ratatouille, and rice pilaf.  It took 30 minutes start to finish. Really.


Baked Salmon

  • Salmon fillet (the big ones from Costco - I have a lot of mouths to feed)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup soy sauce
  • 1 1/2 teaspoons Worchertershire sauce
  • 1/2 teaspoon garlic powder OR 1 tablespoon fresh minced garlic

Place the salmon in a baking pan (13x9 or larger).  Combine remaining ingredients and pour over fish.  Bake at 350 degrees for 15-20 minutes.



  • 1/2 cup olive oil
  • 1 large eggplant or 3 small eggplants, diced
  • 1 medium onion, chopped
  • 1 bell pepper, diced (I don't like green so I use red)
  • 4 cloves garlic, minced
  • 2 tomatoes, chopped
  • 1 green zucchini, diced
  • 1 yellow squash, diced
  • 1-2 teaspoons Herb de Provence (optional, but I like it)
  • Salt
  • Pepper
  • Fresh Basil, chopped

In a large skillet, heat the olive oil over high heat.  When hot, add the eggplant and cook, stirring frequently, until cooked through.  Lower heat a little and add the onions and bell pepper.  Cook until the onions soften, then add the garlic, stirring frequently.

 Add the tomatoes, lower the heat to medium, and cook for about 5 minutes.  Add the zucchini and yellow squash, taste and season well with the herbs and salt and pepper.  Cook for 5-10 more minutes, until the eggplant is cooked through and the squash softens.

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Leslie Yager June 28, 2012 at 11:16 PM
Novel concept. Pots, pans, oven, herbs from the garden. Cooking at home!


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