Norwegian salmon can be prepared in many different ways. This salmon dish with ratatouille and parmesan cream is a rich combination that is nice if you want a tasteful meal.
Finely chop 1/3 of the shallots, and roughly chop the rest.
Sauté the finely chopped shallots, tomatoes and tomato purée in oil for approx. 2-3 minutes.
Turn down the heat and allow the sauce to simmer for at least 30 minutes, preferably longer.
Dice and stir in the vegetables. Add the onions towards the end of the cooking time.
Heat and reduce the cream by half.
Stir in the grated parmesan so that it melts into the cream.
Season with salt and pepper to taste.
Slice the salmon into equal pieces, lightly sprinkle with salt and fry in oil until golden, approx. 2 minutes on each side.
Divide the ratatouille between hot plates, and top with a piece of salmon fillet.
Garnish with tapenade, a small piece of parmesan cheese and serve with the parmesan cream.