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Kilmore Quay Salmon Fillet Recipe with Ratatouille, Roast Santos Tomatoes, Pickled Fennel Shavings & Salsa Verde

Salmon and ratatouille recipe, which makes a fantastic healthy meal. Fennel is an interesting addition to this beautiful dish, giving it a hint of aniseed, alongside the more traditional aubergines, peppers and courgettes.    A salsa verde is the perfect finish.

Chef Igor Cikarev of The Gibson Hotel
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine Irish
Servings 4
Calories 684 kcal



  • 4 salmon fillet pin boned & descaled portions of
  • Ratatouille
  • 1/2 aubergine cut into 2cm wide cubes
  • 1 red pepper cut into 2cm squares
  • 1 red onion chopped
  • 1 courgette diced into 2cm cubes
  • 1 bay leave
  • 3 sprig thyme sprigs of fresh
  • 1 sprig rosemary sprigs of
  • 6 garlic cloves
  • 1/2 tbsp balsamic vinegar
  • olive oil extra virgin
  • 1 tbsp sugar caster


  • 8 olive oil santos tomatoes
  • sea salt flakes a pinch of Maldon

Fennel shavings

  • 1 fennel bulb
  • 1/2 lime juiced
  • olive oil

Salsa verde

  • 10 g fresh parsley leaves only large handful
  • 5 g basil leaves handful fresh
  • ½ tsp Dijon mustard
  • 1 garlic clove
  • 150 olive oil
  • ½ red onion peeled, finely chopped
  • ½ tbsp capers drained, rinsed baby



  • Pan-fry the salmon fillet skin down on a very hot pan till golden colour, then place it in the pre-heated oven 180*C for 8 minutes. When fish is ready set aside and rest in the warm place.


  • Sauté cubes of aubergine in a pan over a medium heat with olive oil, 3 chopped cloves of garlic, and salt and pepper. Stop cooking when they are tender and cover with a lid to keep them moist. Cook the peppers over a medium heat in a sauté pan with the chopped onions, balsamic vinegar, a dash of water, caster sugar, olive oil, rosemary. Once suitably sautéed, remove from the heat and allow to cool in the pan with the lid on. Sauté courgettes in a pan over a medium heat with 3 cloves of peeled and chopped garlic, some olive oil, chopped thyme, salt and pepper. Cook gently until lightly coloured and soft. Allow to cool in the pan with a lid on and reserve. Combine all of the ratatouille ingredients in a large saucepan and reheat gently until warm.

Santos tomatoes

  • Roast tomatoes with a little olive oil in the hot oven for 6 minutes. Sprinkle with some sea salt.

Fennel shavings

  • Thinly shave the fennel bulbs using a mandoline or a peeler and sprinkle over some salt, lime juice and a dash of olive oil. Mix to combine and set aside.

Salsa verde

  • Blend the herbs, mustard and garlic to a purée in a food processor. Then add some oil and diced onion and finely chopped capers. Season it to taste.

To finish

  • Spoon some ratatouille in the middle of the plate, arrange santos tomatoes. Add salmon fillet and fennel shavings. Finish by drizzling the salsa verde over the fish. Garnish over with some sprigs of dill, serve immediately.


Calories: 684kcalCarbohydrates: 21gProtein: 37gFat: 51gSaturated Fat: 7gCholesterol: 94mgSodium: 152mgPotassium: 1489mgFiber: 6gSugar: 10gVitamin A: 1501IUVitamin C: 67mgCalcium: 89mgIron: 3mg
Keyword FISH
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