Pan Seared Salmon with Corn, Eggplant and Peppers
Serving Size: 4
Recipe by Chef Laura Kenny, Real Food Catering
Instructions
The Veggies
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.
The Salmon
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.
Ingredients
The Veggies - 8-12 Jimmy Nardello peppers
- 8-12 shishito peppers
- 2 tablespoons oil
- 1 large eggplant, peeled and large diced
- 2 ears corn, shucked
- 1 teaspoon garlic
- 1 teaspoon basil, chopped
- Salt and pepper to taste
The Salmon - 11/2 pounds salmon filet
- 3 tablespoons grapeseed oil
- Salt and pepper
