Salmon Eggplant Recipe
Grilled salmon filet topped with sauteed eggplant and basil in red wine special sauce.
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Ingredients
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Salmon
Eggplant Topping
Red Wine Sauce
Method
Preparing the Salmon
- 1
Season the Salmon
Rub both sides of the salmon fillets with olive oil, salt, and black pepper.
- 2
Cooking the Eggplant Topping
- 3
Prepare the Eggplant
Slice the eggplant into half-moon shapes, about 1/2 inch thick. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Rinse and pat dry.
- 4
Sauté the Eggplant Mixture
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and red bell pepper. Sauté for 2-3 minutes until fragrant, then add the eggplant. Cook for about 5-7 minutes until the eggplant is tender. Stir in fresh basil, salt, and black pepper. Remove from heat.
Making the Red Wine Sauce
- 5
Combine Ingredients
In a saucepan, combine red wine and chicken broth. Bring to a simmer over medium heat.
- 6
Thicken the Sauce
Allow the mixture to simmer for 10-15 minutes until reduced by half. Stir in butter and fresh basil. Season with salt and black pepper to taste.
Bringing it All Together
- 7
Plate the Dish
On a serving plate, place the grilled salmon fillet. Top with the sautéed eggplant mixture and drizzle with the red wine sauce. Serve immediately.
