Tyler Florence's Salmon 'Slashed and Stuffed' with Basil Butter

Time: 35 minutes
Yield: 8-10 servings

1 whole side of salmon, cleaned and scaled
extra-virgin olive oil
sea salt freshly ground black pepper
1 bunch fresh basil
2 sticks of unsalted butter, room temperature
kosher salt and freshly ground black pepper

2 cups Panko bread crumbs
1 bunch fresh basil
œ bunch fresh flat leaf parsley
(combine ingredients in a food processor and pulse until crumbs are green)

Ratatouille:
1 red bell pepper, finely sliced
1 large fennel bulb, finely sliced
1 zucchini, finely sliced into rounds
1 medium onion, sliced
1 basket of cherry tomatoes
3 cloves garlic, minced
a pinch of red chile flakes
4 sprigs fresh thyme
extra-virgin olive oil
kosher salt and freshly ground black pepper

Preheat oven to 400 degrees F.

Make the ratatouille. Heat a 3 count of olive oil in a large pan over medium heat. Add garlic, chile flake then the vegetables – gently squeeze the tomatoes as you add them. Saute until vegetables wilt (about 5-7 minutes). Pour onto the bottom of a sheet tray and set aside.

Prepare the compound butter by roughly chopping the basil and adding it along with the butter to a food processor. Pulse until fully combined and creamy.