Jul 13 2026
Restaurants›Essex Restaurant›Atlantic Salmon Recipe

Atlantic Salmon Recipe

Inspired by Essex Restaurant
Time1h 30m
Serves4

Sauteed Romano Beans | Pickled Red Onions Charred Eggplant Puree | Sauce Vierge

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Ingredients

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For the Salmon and Sautéed Romano Beans

For the Pickled Red Onions

For the Charred Eggplant Puree

For the Sauce Vierge

Method

Cooking the Pickled Red Onions

  1. 1

    Pickling the Onions

    In a bowl, combine the sliced red onions, white vinegar, sugar, and salt. Mix well and let it sit for at least 30 minutes to pickle.

Preparing the Charred Eggplant Puree

  1. 2

    Roasting the Eggplant

    Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and roast it for about 30-40 minutes until soft. Let it cool, then scoop out the flesh and blend it with tahini, lemon juice, garlic, olive oil, and salt until smooth.

Cooking the Salmon and Romano Beans

  1. 3

    Sautéing the Beans

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Then add the Romano beans, salt, and pepper. Cook until the beans are tender, about 5-7 minutes.

  2. 4

    Cooking the Salmon

    In the same skillet, push the beans to one side and add the salmon fillets, skin side down. Cook for about 4-5 minutes on each side, or until cooked through.

Making the Sauce Vierge

  1. 5

    Combining Ingredients

    In a bowl, mix diced tomatoes, fresh basil, olive oil, lemon juice, and salt. Stir well and set aside.

Plating the Dish

  1. 6

    Serving

    On a plate, spread a layer of eggplant puree, top it with sautéed Romano beans, and place the cooked salmon on top. Drizzle with Sauce Vierge and garnish with pickled red onions.

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