Aubergine Grille Saumon Aux Tomates Recipe

In a colander, sprinkle salt over eggplant slices. Let rest one hour. Drain excess liquid and rinse off salt. Dry thoroughly. Fire up or light a barbecue. Grill the eggplant on both sides. Set aside.

Preheat oven to 350 degrees. Place tomatoes on a nonstick ovenproof dish, or line a pan with parchment paper. Roast tomatoes for 30 minutes. Set aside.

Season salmon with salt and pepper. In a skillet, over high heat, place the oil. Add the salmon and cook two minutes on each side. Set aside. In the same pan, add plum tomatoes. Cook on high heat with garlic, until garlic turns golden. Add wine, deglaze pan, and cook until liquid is reduced. Add eggplant. Return salmon to pan, placing over tomatoes and eggplant. Add thyme leaves and capers. Cover and cook one minute. Place salmon fillet on each plate. Bring sauce to a boil and add basil leaves. Season. Pour sauce on each fillet. Garnish with scallions.