Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Seared Salmon with Harissa-Glazed Eggplant

Mains from Issue 7 – Summer 2015 – Spectrum

Here, the full chromatic scope of our chapter is expressed on one plate, from the palest fleshy rose of the seared salmon to the rich garnet hue of harissa to the sparkling amethyst of skillet-cooked eggplant. Delicious served warm in your kitchen and even better, as all summer things are, at room temperature on a blanket outside.

serves 4

  • 6 Tbsp extra virgin olive oil, divided
  • 1 ¼ lbs slender Asian eggplants, about 3, halved lengthwise and cut into 2-inch pieces
  • 1 red onion, chopped
  • 2 cloves garlic, thinly sliced
  • 1 Tbsp to 1½ Tbsp harissa (we like Cava brand)
  • ¼ cup roughly chopped mint
  • 4 (6 oz) pieces salmon fillet with skin

  • 1

    Heat a large, heavy skillet with 4 Tbsp oil until hot. Add eggplant, skin side up, and cook until golden brown, 4 to 5 minutes. Turn the eggplants over and and cook 1 more minute. Transfer to a plate. Turn heat down to medium and add 1 Tbsp more oil to the skillet. Stir in the onion, garlic, and ½ tsp salt and cook until onion is translucent, about 5 minutes. Stir in harissa and cook 1 minute. Stir in eggplant, sprinkle with 1 Tbsp water, and cook, stirring, until eggplant is tender but not mushy, about 2 minutes longer. Transfer eggplant to a bowl and set aside.

  • 2

    Wipe out skillet and reheat with remaining 1 Tbsp oil over medium high heat. Season salmon with salt and pepper. Sear, skin side up until golden, about 4 minutes. Turn salmon over and continue cooking until fish is just cooked through, about 4 to 6 minutes longer. Sprinkle eggplant with mint and serve with salmon.