Grilled Scottish Salmon

Ingredients

This base recipe yields 2 composed servings. Adjust the servings below to scale ingredient quantities automatically.

• 360 g Scottish salmon filet (center cut)
• Sea salt, black pepper, olive oil
• 160 g red bell pepper
• 160 g yellow bell pepper
• 20 g shallot
• 12 g garlic
• 28 g capers
• 400 g green zucchini
• 28 g Kalamata olives
• 120 ml marinara sauce
• 350 g eggplant
• 480 ml balsamic vinegar (for glaze)
• 28 g pine nuts
• 8 g chopped Italian parsley
• 15 ml white wine vinegar
• 12 g granulated sugar

Method

1. Dice all vegetables separately and keep the components organized.
2. In a large braising pan, heat olive oil and sauté the shallots until translucent.
3. Add the diced red and yellow bell peppers with the zucchini. Cook over higher heat at first, then reduce the heat to encourage sweetness and balance.
4. Add the capers, Kalamata olives, and pine nuts. Deglaze with white wine vinegar and allow it to reduce.
5. Stir in the marinara sauce and simmer briefly. Let the mixture cool slightly, then fold in the diced pre-fried eggplant and chopped parsley.
6. Reduce the balsamic vinegar by half until thick and glossy enough to use as a glaze.
7. Season the salmon with sea salt and black pepper, brush lightly with olive oil, and grill skin-side down until just cooked.
8. Plate the salmon over warm sweet and sour vegetable ratatouille and finish with the balsamic glaze.