60 South Salmon* Recipe

Roast whole eggplants

Preheat oven to 475°F (245°C). Prick the large eggplants several times with a fork, place on a rimmed baking sheet lined with foil, and roast until the skins are charred and the flesh is very soft, about 35–45 minutes, turning once halfway through.

Cool and drain

Remove eggplants, transfer to a bowl and cover with plastic wrap or place in a paper bag; let steam 10 minutes. Peel away charred skin, scoop out flesh into a fine mesh strainer set over a bowl, allow to drain 10–15 minutes to remove excess liquid.

Blend

Transfer drained eggplant flesh to a bowl or food processor. Add tahini, lemon juice, minced garlic, olive oil, smoked paprika, cumin, salt and black pepper. Pulse (or mix) until mostly smooth but slightly textured. Taste and adjust seasoning.

Finish

Stir in chopped parsley. Transfer baba ghanoush to a serving bowl, drizzle 1 tsp olive oil over top and set aside at room temperature while you prepare the rest of the dish.

Preheat oven to 425°F (220°C) or use same oven after baba ghanoush is done. Toss peeled diced eggplant with 1 tbsp olive oil and 1/2 tsp salt on a sheet pan. Roast 18–22 minutes until golden and tender, stirring once, then set aside to cool slightly. These small cubes add texture and are reserved for plating over the dip and alongside the salmon.

Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Add 1 tbsp neutral oil and swirl. Add shishitos and cherry tomatoes in a single layer — they should sizzle. Let blister without stirring for 45–60 seconds, then toss/stir occasionally until peppers are blistered on most sides and tomatoes have softened and begun to char in spots, about 4–6 minutes total.

Season with 1/2 tsp sea salt, 1/4 tsp black pepper and red pepper flakes if using. Remove from heat and keep warm.

Pat salmon fillets dry with paper towel. Season both sides with kosher salt (about 3/4 tsp per fillet total) and freshly ground black pepper. Drizzle fillets with 2 tbsp olive oil and 1 tbsp lemon juice, rubbing lightly to coat. Let sit 10 minutes at room temperature.

Preheat oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side up first to render any fat? (alternate: place skin-side down) — for best results sear skin-side down: add fillets, skin-side down, and press for 20–30 seconds to ensure even contact. Sear 2–3 minutes on skin-side until crisp and golden.

Flip fillets and transfer skillet to preheated oven. Roast 6–8 minutes for medium (internal temp ~120–125°F / 49–52°C) or 8–10 minutes for well-done, depending on thickness. Remove and let rest 2 minutes. If you prefer fully crisp skin, sear skin-side down 3–4 minutes, then finish in oven as directed.

Finish with a squeeze of fresh lemon juice and a light drizzle of extra-virgin olive oil.

Plate: Spread a generous spoonful (about 3–4 tbsp) of baba ghanoush in the center of each plate, creating a shallow well. Sprinkle roasted eggplant cubes over the dip.

Arrange one salmon fillet per plate on top or offset from the dip. Spoon blistered shishitos and cherry tomatoes alongside the salmon and dip.

Drizzle each fillet and vegetables with about 3/4 tbsp chili crisp (adjust to heat preference). Add a final drizzle of extra-virgin olive oil, sprinkle optional fresh dill or microgreens, and serve with a lemon wedge.

Serve immediately so the salmon stays warm and the peppers retain some texture.