Wild Salmon With Eggplant Puree Recipe

Preparation Instructions

1. 1

   Prepare the Eggplant Puree

   Preheat the oven to 400°F (200°C). Slice the eggplant in half and drizzle with olive oil. Roast in the oven for about 30 minutes or until tender. Allow to cool slightly, then scoop out the flesh and blend with garlic, salt, and pepper until smooth.

2. 2

   Sauté the Frisee Salad

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the frisee lettuce and sauté for about 2-3 minutes until slightly wilted. Stir in the capers and lemon juice, cooking for an additional minute. Remove from heat and set aside.

3. 3

   Cook the Salmon

   In the same skillet, add another tablespoon of olive oil. Season the salmon fillets with salt and pepper. Cook the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes or until cooked through.

4. 4

   Plate the Dish

   Spread a generous amount of eggplant puree on each plate. Top with the sautéed frisee salad and place the cooked salmon on top. Drizzle with remaining olive oil if desired.