Serving Size: 4
Recipe by Chef Laura Kenny, Real Food Catering
Heat a large pan (cast iron is best) over medium-high heat. Add whole peppers and cook 1-2 minutes, until skins begin to color. Add oil and toss to coat, about 20 seconds. Season with salt and set aside. Heat remaining oil in pan and add eggplant; cook until edges begin to color. Add corn, garlic, basil, salt and pepper; cook 1-2 minutes longer. Remove from heat, add peppers back to pan and reserve until serving.
Debone and cut salmon into four pieces; season lightly with salt and pepper. In a large sauté pan, heat grapeseed oil and sear salmon. When slightly golden-brown, flip the salmon and cook just long enough to sear the other side (for medium-rare to medium). Remove from pan and serve on a bed of corn, eggplant and peppers. Garnish with fresh basil.