The last time I was at Atwater Market in Montreal I found the tiniest purple eggplants. They were so cute and colorful, I couldn't resist them. I wanted to do a recipe to "feature" this tasty vegetable. I have used frozen salmon filets here, which aren't as nice as fresh, but having frozen fish on hand makes it easier for me to get more fish into my diet. These have a shorter cooking time so I just pan-fried the filets. When using fresh salmon, I prefer to pan-fry then finish them cooking through in the oven. See my recipe, Superfood Dinner for Two, for directions on cooking fresh salmon.
8 mini eggplants, trimmed and halved
8 ounces/225 grams multi-color cherry tomatoes, halved
2 teaspoons extra-virgin olive oil
4 trimmed salmon filets
1 tablespoon extra-virgin olive oil
2 tablespoon Dijon mustard
1 tablespoon champagne vinegar
1 tablespoon safflower oil
1 tablespoon chopped fresh parsley
Pinch of sea salt
4-6 cups of field greens
Preheat over to 400 degrees. Layer eggplant halves, flesh side up, on a tray lined with a paper towel. Sprinkle salt over the exposed flesh of the eggplant. Allow 7-10 minutes for some of the water to release from the eggplant. Dry with a paper towel. Line a rimmed baking pan with parchment paper. Put the eggplant on the pan; add 2 teaspoons of olive oil and toss to coat. Arrange the eggplant flesh side down. Arrange the tomatoes flesh side down. Cook for 15 minutes. Cook the salmon and make the dressing while the eggplant and tomatoes roast.
For the salmon. Over medium, heat one tablespoon of oil in a large skillet. Sprinkle a bit of salt over the fish. Pan-fry 3 minutes per side or until cooked through. Set aside.
For the dressing. Add all dressing ingredients to a small bowl and whisk to combine.
Salad assembly: To a large plate, add one heaping cup of salad greens, 4 eggplant halves, 1/4 of the tomatoes, a salmon filet flaked into bite-sized pieces and a small drizzle of the dressing.
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