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Crispy Salmon with Smokey Eggplant and Butterbean Puree

This crispy salmon with smokey eggplant and butterbean puree is the perfect ‘use-it-all’ meal! After neglecting the eggplant I bought from the markets last week, I knew I couldn’t let him just go to waste. That’s how this crispy salmon with smokey eggplant and butter bean puree came about –

This meal is one of my best ways to use up eggplant that’s gone a little past it’s best, plus you get all the protein, carbs and fat you need in the perfect lunch or dinner recipe.

Cooking the eggplant on the burner is surprisingly low-maintenance, and the smokey flavour you’ll get in return is insane. If you don’t have a gas burner available, you can also cook it on the BBQ. Otherwise, an alternate solution is to wrap the eggplant in tin foil and roast in the oven, although you’ll likely miss out on all that distinct smokey flavour.

The salmon is cooked to absolute perfection and served on top of the puree with a fresh herb and quick pickled onion salad which adds a beautiful lift. PS: If you are so lucky to acquire any extra puree, it makes a great dip or toast topper the next day.

Lunch

Dinner

A Little Longer

Serves 2

Prep Time 30 Mins

Cook Time 25 Mins

Ingredients

Method

500g boneless salmon fillets, skin on
½ small red onion, finely sliced
½ teaspoon ground sumac
2 teaspoons @quinbyshoney chilli honey (or regular honey)
¼ cup red wine vinegar
10g fresh dill, picked
10g fresh coriander, picked
10g fresh parsley, picked
2 tablespoons extra virgin olive
1 tablespoon unsalted butter
Salt
Pepper

Smokey Eggplant & Butterbean Puree

1 medium sized eggplant
400g butter beans, drained and rinsed
½ teaspoon ground cumin
½ teaspoon Urfa chilli flakes (or other smokey chilli flakes e.g. Aleppo)
1 clove garlic, minced
2 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon fish sauce
1 teaspoon salt
¼ teaspoon cracked black pepper
2 tablespoons extra virgin olive oil

Method

1
Prep the smokey eggplant - place a flame safe wire rack on top of the burner. Carefully prick the eggplant using a sharp knife, then place on top of the wire rack and turn on to a low flame. Cook the eggplant for about 20 minutes, turning every 2 minutes using a pair of tongs. Once the skin of the eggplant is burnt and it’s nearly collapsed, remove and transfer to heat safe bowl. Cover with cling film and allow to continuing steaming for 10 minutes. Remove cling film and gently peel away the stem and most of the skin.
2
Meanwhile, combine the red onion, sumac, chilli honey and red wine vinegar in a large bowl. Season with salt and pepper, then set aside in the fridge for at least 30 minutes.
3
Make the smokey eggplant and butter bean puree - in a high powered food processor, add the cooked eggplant, butter beans, cumin, Urfa chilli flakes, garlic, tahini, lemon juice, fish sauce, salt and pepper. Blend on high until everything is combine. Adjust seasoning if needed. Finally, add the olive oil and blend again until the puree is smooth and creamy. Set aside.
4
Pat the salmon fillets dry, removing as much moisture as possible and season generously with salt. Heat 1 tablespoon of olive oil in a non-stick pan over a high heat. Once hot, place the salmon fillets into the pan skin side down. Press down on the fillet gently using a fish weight or heavy pan. Turn the heat down to medium and cook for about 4 minutes on the skin side before removing the weight, flipping and cooking for a further minute. Turn off the heat and add the butter, allowing it to base the bottom of the fish and avoiding direct contact with the skin. Let the salmon rest in the pan for 1 minute or so.
5
Add the dill, coriander, parsley and remaining olive oil to the pickled onion and toss well.
6
Smear a thick layer of the puree in the centre of each plate and arrange the crispy salmon fillets on top. Spoon over the pickled onion and herb salad. Serve immediately.