I had this whilst visiting Hinchingbrook Hospital in Cambs. I was being shown around their amazing kitchens, where everything is cooked from scratch, and I was invited to have lunch.
Jam packed with nutrients, filling and absolutely GORGEOUS!
Finely chop the onion and crush the garlic. Chop all the other veggies nice and chunky.
Saute the onion and celery in some olive oil, add the garlic here if using – crushed. Add all the other veggies and cook til slightly softened, about 5-10 mins.
Add the chopped tomatoes, beans, passata and puree. Add the salt, sugar and mixed herbs. Simmer for 15 mins.
Whilst simmering, cook the salmon – mix the chopped herbs with the butter and salt and spread over the salmon before grilling or frying.
Wilt the spinach in some butter, season with salt.
Spoon the ratatouille in to a serving dish and top with the salmon and spinach.
The ratatouille in this recipe can serve six, you can freeze it really well if you have leftovers.
Thank you to Hinchingbrook’s @Andwin2006 for the recipe.
Salmon (and its peer, sea trout) is very high in Vitamin B12, which is important for red blood cell production. A deficiency in B12 can result in a form of anaemia. B12 also helps to regulate production of a hormone called Homocysteine, an excess of which can lead to heart and blood vessel disease and stroke. Salmon is also a good source of Vitamin D, whose functions include bone health, blood sugar control and immunity. Many people are Vitamin D deficient – our bodies largely get it from sunlight with food being a secondary source.
Always buy good salmon, responsibly produced and organic. Salmon farming is riddled with issues, not just for the fish themselves, and us as consumers, but for the environment.
I’d rather have a cupboard full of herbs than a closet full of heels.