Castelvetrano olives are green Sicilian olives, available in gourmet markets. A balsamic-soy glaze seasons the salmon.
Adapted from Andiamo Restaurant + Bar
1 red bell pepper
olive oil cooking spray
4 cloves garlic
1 small eggplant
1 small onion
1 plum tomato
4 tablespoons extra virgin olive oil, divided salt to taste
freshly ground black pepper to taste
2 tablespoons chopped Castelvetrano olives
6 tablespoons aged balsamic vinegar, divided
1 pound wild salmon fillets
¼ cup soy sauce
1. Prepare the caponata. Preheat broiler. Place bell pepper on a small pan and broil until all sides are blackened. Set aside to cool while preparing the rest of the vegetables. When cool, remove and discard skin, core and seeds, and cut pepper into thin strips. Set aside.
2. While pepper cools, change heat to 400°F. Spray a roasting pan or baking sheet with olive oil cooking spray. After prepping each vegetable, place on prepared pan. Add whole, peeled cloves of garlic. Peel eggplant and chop into ½-inch dice. Dice onion and cut tomato in half lengthwise. Drizzle 3 tablespoons of the olive oil over vegetables and season with salt and black pepper to taste. Roast until vegetables are tender but still holding their shape, about 18 to 25 minutes.
3. Transfer roasted vegetables to a bowl and mix with olives and reserved roasted bell pepper. Add 2 tablespoons of the balsamic vinegar and set aside.
4. Lower oven heat to 375°F. Heat remaining 1 tablespoon oil in an ovenproof skillet. Sear the salmon in the skillet for a few minutes, then transfer to the oven to finish cooking, about 10 to 12 minutes.
5. While salmon cooks, prepare the glaze. In a small saucepan, heat remaining 4 tablespoons balsamic vinegar with soy sauce over medium-high heat. Bring to a boil and continue simmering until reduced by half. Remove from heat.
6. To serve, divide caponata between 2 plates. Cut salmon in half and place a fillet on top of the caponata. Drizzle with glaze and serve immediately.
Makes 2 servings
