Salmon with Eggplant & Basil Vinaigrette
Ingredients
- 2 tsp olive oil (for salmon)
- ¼ tsp paprika
- ¼ tsp cumin
- ¼ tsp salt
- ¼ tsp pepper
- 1½ lb salmon fillet
- 1 small package basil
- 4 tbsp olive oil (for dressing)
- 2 cloves garlic
- 2 tbsp red wine vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- In small bowl mix together oil, paprika, cumin, salt and pepper.
- Rub salmon with spice mixture.
- Mince garlic and basil and whisk together with 4 tbsp olive oil, vinegar, salt and pepper.
- Slice eggplant into ¼-inch think slices. Transfer to a bowl and drizzle with olive oil and season with salt.
- Grill or cook salmon in caste iron skillet, 4-5 minutes per side.
- Grill or cook the eggplant in the skillet until tender and browned, 2-3 minutes per side.
- To serve, place salmon and eggplant on plate and drizzle with basil vinaigrette.
Notes
Adapted from a recipe found on the internet but I don’t remember the source.