Grilled Salmon with Asparagus & Spicy Eggplant Puree
SERVES 4
1 small eggplant, halved lengthwise
Salt and pepper
3/4 cup plus 1 tablespoon olive oil
3 TBs Spicy Vinegar (recipe below)
1/4 cup water
1 jalapeno, seeded and minced
3 TBs freshly squeezed lemon juice
1/4 cup minced shallots
1/4 cup chopped fresh tarragon
20 thin asparagus spears
8 baby eggplants, halved
4 salmon steaks
3/4 cup peeled, seeded, and diced tomato
4 TBs Tarragon oil (herb oil recipe below)
To prepare the eggplant:
1. Season with salt and pepper, and rub with 1 tablespoon of olive oil.
2. Place the eggplant cut side down on a sheet pan.
3. Fill the pan with 1/4 inch of water, and bake at 350 degrees for 30 minutes or until the eggplant is tender.
4. Puree the eggplant flesh with the Spicy Vinegar, water, jalapeno and 2 tablespoons olive oil for 1 minute or until smooth. Season with salt and pepper.
To prepare the vegetables:
1. Whisk together the remaining 1/2 cup plus 2 tablespoons of olive oil, the lemon juice, shallots and tarragon in a small bowl and season with salt and pepper.
2. Toss the asparagus and baby eggplant with some of the tarragon mixture and heat on the grill for 2 minutes.
3. Cut the asparagus in half lengthwise and cut the eggplant into thin strips.
To prepare the salmon:
1. Brush the salmon lightly with some of the tarragon mixture and season with salt and pepper.
2. Grill over a moderate flame for 2 to 3 minutes on each side, or until cooked medium-rare to medium.
3. Warm the eggplant puree, spoon some in the center of each plate and top with a salmon steak.
4. Arrange the asparagus around the puree and sprinkle the eggplant strips and tomato around the asparagus.
5. Spoon the remaining mixture over the salmon and asparagus, top with black pepper and drizzle the tarragon oil around the plates.
Spicy Vinegar
MAKES 2 CUPS
2 cups assorted whole chile peppers (such as jalapeno or red chiles)
4 sprigs thyme
4 baby carrots, cut in half lengthwise
1/4 cup sliced onion
2 cups rice wine vinegar, hot
2 TBs olive oil
1. Place the chile peppers, thyme, carrots, onion and vinegar in a 1-quart container with a lid.
2. Top off with olive oil and close the lid tightly.
3. Let stand for 2 weeks in the refrigerator, then use as needed.
Herb Oil
Herb oils can be made with any type of herb, such as basil, dill or tarragon
1 cup fresh chives
1 cup fresh flat-leaf parsley
1 cup watercress
1 cup canola oil (or substitute safflower oil)
1. Blanch the chives, parsley and watercress in boiling salted water for 20 seconds.
2. Immediately shock in ice water to stop the cooking process.
3. Drain the water, squeeze out any excess liquid and coarsely chop the herbs.
4. Puree the herbs with the canola oil for 3 to 4 minutes or until the mixture is bright green.
5. Refrigerate overnight. Strain through a fine-mesh sieve and discard the solids.
6. Refrigerate for 24 hours and then descant the oil. The oil may be stored in the refrigerator for up to 1 month.
Reprinted with permission of Charlie Trotter's Restaurant, Chicago IL.
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