Grilled Salmon / Polenta / Eggplant Caponata / Baby Pea Tendrils Recipe

Preparation Steps

1. 1

   Prepare the Eggplant Caponata

   Dice the eggplant, bell pepper, zucchini, onion, and garlic. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced vegetables and sauté for about 10-15 minutes until softened. Stir in balsamic vinegar, salt, and pepper. Cook for another 5 minutes, then set aside.

2. 2

   Cook the Polenta

   In a saucepan, bring 4 cups of water to a boil. Gradually whisk in 1 cup of polenta, stirring constantly. Reduce heat to low and cook for about 15-20 minutes, stirring frequently until thick. Season with salt and pepper to taste. Remove from heat and keep warm.

3. 3

   Grill the Salmon

   Preheat the grill to medium-high heat. Brush the salmon fillets with remaining olive oil and season with salt and pepper. Grill the salmon for about 4-5 minutes on each side or until cooked through and flaky.

4. 4

   Serve

   On a plate, spread a layer of polenta, top with a generous serving of eggplant caponata, and place the grilled salmon on top. Garnish with baby pea tendrils.