Title: Warm Salmon Medallions with Crisp Vegetable Salad
Categories: Fish Salmon
Yield: 1 Servings

1	lb	Salmon
4	oz	Fresh bacon, in thin
		Rashers
		Flat-leaved parsley
		Vegetables for rataouille:
2	oz	Courgette; diced
1	oz	Bell-pepper; minced
1	oz	Onion; minced
2	oz	Eggplant; diced
		Garlic
		Olive oil
1		Lemon; juice of
7	tb	Olive oil
		;salt, pepper
4	oz	Mesclun or other tender
		Greens; cleaned (1 oz per
		Serving)
1	lg	Tomato; peeled and deseeded,
		Cut into cubes

Cut the salmon into slices a little thicker than 1/2" 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 ratatouille with the diced vegetables.

Make the vinaigrette with lemon, oil, and s&p.

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

Place the salmon on top. Add a few tomato cubes and pour on some more vinaigrette.

http://www.mitchell.demon.nl/ [proportions mine]

From: Michael Loo Date: 19 Jul 97 National Cooking Echo Ä

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