Pan Seared Norwegian Salmon Recipe

Prepare eggplant

Cut eggplant into 1/2-inch cubes. Sprinkle with 1/2 tsp salt and let sit in a colander for 15 minutes to draw out bitterness; rinse and pat dry with paper towels.

Saute vegetables

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced eggplant and cook until golden and softened, about 6–8 minutes, stirring occasionally. Transfer eggplant to a bowl and set aside.

Cook aromatics and peppers

Add remaining 1 tablespoon olive oil to the skillet. Sauté diced red onion and red bell pepper over medium heat until softened, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build caponata

Stir in tomato paste and cook 1 minute. Add the drained diced tomatoes, capers, chopped olives, red wine vinegar and sugar. Return the eggplant to the pan, season with 3/4 tsp salt and 1/2 tsp black pepper. Simmer gently for 6–8 minutes until saucy and slightly reduced.

Finish

Stir in chopped basil off the heat. Taste and adjust seasoning with more vinegar, sugar, or salt if needed. Remove from heat and set aside; keep warm or reheat gently before serving.

Toast couscous: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced shallot and sauté 1–2 minutes until translucent, then add minced garlic and cook 30 seconds. Add Israeli couscous and toast, stirring, for 2–3 minutes until lightly golden.

Cook couscous: Add hot stock, 1/2 tsp salt, and freshly ground black pepper to the pan. Bring to a simmer, cover, reduce heat to low and cook for 8–10 minutes until couscous is tender and liquid absorbed (follow package timing if different).

Finish couscous: Remove from heat, fluff with a fork. Stir in lemon zest and chopped parsley. Taste and adjust seasoning. Keep warm until plating.

Bring salmon to room temperature for 15–20 minutes. Pat fillets dry with paper towels. Season skin and flesh lightly with 1 tsp kosher salt and 1 tsp black pepper (distributed across fillets).

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 2 tablespoons olive oil and swirl to coat.

Place salmon fillets skin-side down in the skillet, pressing gently with a spatula for 10–15 seconds to prevent curling. Reduce heat to medium and cook undisturbed until skin is crisp and releases easily, about 4–6 minutes depending on thickness.

Flip fillets carefully and add 1 tablespoon butter to the pan. Spoon melted butter over the tops as the salmon finishes cooking, 1–2 minutes for medium-rare to medium (internal temp 120–125°F for medium-rare, 125–130°F for medium). Remove from heat and squeeze lemon over fillets.

Divide warm couscous among 4 plates (about 3/4 cup each). Spoon a generous portion of eggplant caponata beside or atop the couscous.

Place one salmon fillet on each plate, skin side up for crisp presentation. Drizzle a small amount (about 1 tsp) of extra virgin olive oil over salmon and garnish with microgreens or chopped parsley. Serve with lemon wedges on the side.

Optional: Reheat caponata gently if it cooled. Leftovers can be refrigerated up to 3 days; couscous and caponata reheat well on the stove or microwave.