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

Recipe Courtesy Tyler Florence

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
½ bunch fresh flat leaf parsley
(combine ingredients in a food processor and pulse until crumbs are green)

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.

Using a chef’s knife, make slits on the skin-side of the fish. Paint the whole fish with the basil butter. Carefully place the fish on top of a sheet tray covered with ratatouille mixture. Bake in the hot oven for 15 minutes until top is golden and bubbly. At this stage top with herbed bread crumbs and now switch on the broiler. Broil for 5 minutes until golden and crispy then serve.