Norwegian Salmon Caponata Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides and the edges with 1.5 tsp sea salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare other components.

Sear salmon

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 2 tbs olive oil and swirl. Place salmon fillets skin-side down, pressing gently with a spatula for 15 seconds to ensure even contact. Cook skin-side down for 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully, add 1 tbs unsalted butter to the pan, tilt pan and spoon the melted butter over the top for 30–60 seconds until an internal temperature of 125–130°F (52–54°C) for medium-rare to medium is reached. Remove salmon to a warm plate, tent loosely with foil and rest for 3–4 minutes. Finish with a squeeze of lemon to taste when plating.

Prepare vegetables

Trim the eggplant, cut into 1/2-inch dice. Core and dice the red bell pepper into similar-size pieces. Peel and dice the yellow onion into medium dice. Mince garlic cloves.

Salt eggplant (optional for less bitterness)

Place diced eggplant in a colander, sprinkle with 1/2 tsp salt, toss, and let sit 15 minutes. Rinse briefly and pat dry. This step reduces bitterness and excess moisture but can be skipped for speed.

Cook caponata

Heat a large sauté pan over medium heat and add 2 tbs olive oil. Add the eggplant and cook, stirring occasionally, until golden and softened, about 8–10 minutes. If the pan gets dry, add a splash of water or 1 tbs olive oil. Transfer eggplant to a bowl. In the same pan add the remaining 1 tbs olive oil, then add the diced onion and red bell pepper. Sauté until the onion is translucent and pepper softened, about 5–6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Combine and simmer

Stir the cooked eggplant back into the pan with the vegetables. Add 1.5 cups chopped tomatoes, 1 tbs tomato paste, 2 tbs capers (rinsed), 1/2 cup chopped green olives, 2 tbs red wine vinegar and 1 tsp honey or sugar. Season with 1 tsp salt and 1/2 tsp black pepper. Stir to combine, bring to a gentle simmer, and cook uncovered for 6–8 minutes until flavors meld and liquid reduces slightly. Taste and adjust seasoning and acidity (add a touch more vinegar or honey if needed).

Finish caponata

Stir in 2 tbs chopped fresh basil and 2 tbs chopped fresh parsley off heat. Remove from heat and keep warm or let cool slightly — caponata can be served warm or at room temperature.

Bring 1.25 cups hot low-sodium stock to a gentle boil in a small saucepan. Stir in 1 tsp olive oil and 0.25 tsp salt. Remove from heat, add 1 cup couscous, stir quickly, cover and let sit 5 minutes. Fluff with a fork, then stir in 1 tsp lemon zest and 1 tbs finely chopped parsley. Keep covered and warm until plating.

Spoon a generous portion of couscous onto each plate (about 1/2 cup cooked per serving). Top with 1/2 to 3/4 cup warm caponata. Place a seared salmon fillet on top or beside the caponata. Drizzle 1 tsp extra virgin olive oil over the caponata and couscous, scatter toasted pine nuts if using, and garnish with fresh basil leaves. Serve with lemon wedges alongside.