Go Back Email Link
Print Recipe

Salmon with Eggplant & Basil Vinaigrette

Course: Main Course
Cuisine: American
Keyword: fall, summer

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.