Salmon, Pickled Red Cabbage, Eggplant Recipe

Prepare cabbage

Trim core from red cabbage and thinly slice into 1/8-inch (about 4 mm) ribbons until you have approximately 4 cups packed. Place the sliced cabbage in a heatproof bowl or jar that will hold the pickling liquid.

Make pickling brine

In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 2 tablespoons granulated sugar, 1 teaspoon kosher salt, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, and 1 bay leaf. Add the thyme if using. Bring the mixture to a gentle simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes. Turn off heat.

Combine and cool

Pour the hot brine over the sliced cabbage, pressing down so the cabbage is submerged. Let cool to room temperature (about 20–30 minutes), then cover and refrigerate for at least 2 hours; overnight is best for flavor. Keep refrigerated until service. Reserve about 1/4 cup pickling liquid for finishing the plate if desired.

Preheat oven

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Prepare eggplant

Trim the stem of the eggplant and cut it into 1/2-inch thick rounds or lengthwise slices (about 6–8 pieces). Lay the pieces on paper towels, sprinkle lightly with 1/2 teaspoon kosher salt and let sit for 10 minutes to draw out bitterness, then pat dry.

Season and roast

Brush both sides of the eggplant slices with 2 tablespoons olive oil mixed with 1 teaspoon minced garlic, 1 teaspoon smoked paprika, and the lemon zest. Arrange in a single layer on the prepared sheet. Roast in the preheated oven until golden and tender, 18–22 minutes, flipping once halfway through. Roast time may vary with thickness—eggplant should be soft and slightly caramelized.

Finish

Remove from oven, sprinkle with remaining 2 teaspoons kosher salt and 1/2 teaspoon black pepper (adjust to taste). Scatter 2 tablespoons chopped parsley over the eggplant and keep warm while you cook the salmon.

Bring salmon to room temperature

Pat salmon fillets dry with paper towels and let sit at room temperature for 10–15 minutes. Season both sides lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Sear skin

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl. Place fillets skin-side down and press gently with a spatula for 20 seconds to ensure even contact. Cook undisturbed until the skin is crisp and the fillet is cooked about two-thirds of the way up the sides, about 4–5 minutes depending on thickness.

Finish with butter

Flip the fillets and add 1 tablespoon butter to the pan. Spoon the melted butter over the top of the fish as it finishes cooking, about 1–2 minutes more for medium (internal temperature ~120–125°F / 49–52°C). Remove from heat and squeeze 1 tablespoon lemon juice over the fillets. Transfer to a plate and rest for 2 minutes.

Assemble plates: arrange a portion of roasted eggplant (2–3 slices) on each plate. Top with a generous tablespoon or two of pickled red cabbage and place a salmon fillet beside or slightly over the eggplant. Drizzle a teaspoon of reserved pickling liquid or 1 teaspoon extra-virgin olive oil around the plate. Scatter microgreens or extra parsley and finish with a light sprinkle of sea salt flakes if desired.

Serve immediately while the salmon and eggplant are warm and the cabbage is cool and tangy. Leftover pickled cabbage keeps in the refrigerator up to 2 weeks; roasted eggplant and cooked salmon are best eaten within 2 days.