Pan – Arugula Seared, Couscous Norwegian, Eggplant Salmon Caponata Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear salmon

Heat a large heavy skillet over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs butter. When butter foams and oil shimmers, place salmon fillets presentation-side down. Sear without moving for 3 minutes to create a crust, then flip and cook 2–3 more minutes for medium (internal 125–130°F / 52–54°C). Adjust time if fillets are thicker or if you prefer more/less doneness. Remove salmon to a warm plate and loosely tent with foil. Squeeze 1 tbs lemon juice over the fillets.

Sauté arugula and tomatoes

In the same skillet over medium heat add 1 tsp minced garlic and cook 15 seconds until fragrant. Add 4 cups fresh arugula and 1 cup halved cherry tomatoes. Toss quickly for 1–2 minutes just to wilt arugula and warm tomatoes; season with a pinch of salt and the lemon zest. Remove from heat.

Toast couscous

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add 1.5 cups pearl couscous and toast, stirring, for 2–3 minutes until lightly golden and fragrant.

Cook couscous

Add 2 cups water or vegetable stock and 3/4 tsp kosher salt. Bring to a simmer, cover, and reduce heat to low. Cook 8–10 minutes until couscous is tender and liquid is absorbed. Remove from heat and let sit, covered, 5 minutes.

Finish

Fluff couscous with a fork. Stir in 1/2 cup diced seeded cucumber, 2 tbs chopped dill, 2 tbsp sliced scallion, 1 tbs lemon juice and 1 tbs olive oil. Season with 1/2 tsp black pepper and additional salt to taste. Keep warm until plating.

Prep eggplant

Trim and dice 1 large eggplant into 1/2-inch cubes. Scatter a small pinch of salt over diced eggplant and let sit in a colander 15 minutes to draw out bitterness. Pat dry with paper towels.

Cook eggplant

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add eggplant in a single layer (cook in batches if needed) and sauté until golden and softened, about 6–8 minutes. Transfer cooked eggplant to a bowl.

Build caponata base

In the same skillet over medium heat add 1/2 cup finely chopped onion and 2 tbs diced celery. Sauté 4–5 minutes until translucent. Add 1 tbs tomato paste and cook 1 minute to deepen flavor.

Combine and season

Return eggplant to the skillet. Stir in 1 tbs rinsed capers, 1/4 cup chopped green olives, 1 tsp red wine vinegar, 1 tsp brown sugar (or honey), 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 3–5 minutes to meld flavors.

Add salmon and herbs

Fold in 6 oz roughly flaked cooked salmon (use warm seared salmon pieces reserved, or lightly flake a small cooked portion set aside earlier). Cook just to warm the salmon through, 1–2 minutes. Stir in 1 tbsp chopped basil and 1 tbsp chopped parsley. Taste and adjust seasoning with additional vinegar, salt or sugar if desired. Remove from heat.

Divide 1.5 cups cooked couscous between 4 plates (about 3/4 cup per serving). Spoon a portion of eggplant salmon caponata alongside or over the couscous (about 3–4 oz caponata per plate). Arrange a handful of the sautéed arugula and cherry tomato mixture beside the couscous and caponata. Place a seared salmon fillet on top or alongside the arugula (1 fillet per plate). Drizzle 1 tsp extra-virgin olive oil over the dish and garnish with 1/2 cup microgreens or additional arugula and a lemon wedge. Serve immediately.