Baron’s Cove Chef Lucho Rosario’s Pan-Seared Salmon with Eggplant Caponata

Baron’s Cove Executive Chef Lucho Rosario shared a recipe for Pan-Seared Salmon with Eggplant Caponata for those who want to bring a taste of Hamptons fine dining into their home kitchens. He mentioned that this meal is easy to make and also great for groups at home. Whether cooking one or the other or both, this meal will be sure to delight the tastebuds. So, grab some local salmon, eggplant, and the rest of these fresh ingredients and enjoy!

Salmon Ingredients:

• Salmon: rich in omega-3s, lean protein, and vitamins, pan seared salmon is good for you. It’s beloved in our kitchen for its mild flavor and versatility. 
• Salt + Pepper: a seared fish necessity. 
• Butter + Oil: butter makes everything better, and the oil is key for helping create the crispy exterior. Make sure to use an oil with a high smoke point like canola, grapeseed, or avocado oil. Olive oil has a relatively low smoke point. The butter and oil are how you pan sear salmon without burning it. 
• Lemon: a finishing squeeze of fresh lemon juice adds freshness and brightness.

Steps:

1. Heat the butter and oil. Get the pan nice and hot!
2. Season the salmon. Do this right before cooking.
3. Cook the salmon. Start skin-side up for 5 to 6 minutes.
4. Add a squeeze of lemon. For freshness and brightness. Enjoy!

Eggplant Caponata Ingredients:

• 1 globe eggplant, about 1 pound, dice                                
• Kosher salt                                
• 4 tablespoons extra virgin olive oil, divided

• 1 small onion, minced
• 1 stalk celery, minced
• 1 garlic clove, minced
• 4 to 6 plum tomatoes, finely chopped
• 1/2 cup pitted green olives, finely chopped
• 1/4 cup pine nuts, toasted
• 2 to 3 tablespoons small capers, drained
• 1 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 2 to 3 tablespoons sugar
• 1 tablespoon tomato paste
• 1/4 cup chopped basil
• freshly ground black pepper

Steps:

1. Toss the eggplant with salt, let drain: toss the diced eggplant with about 2 tablespoons salt and put into a large bowl. Cover the bowl with a plate that just about fits the bowl and weigh it down with a heavy can. Let this sit for 1 hour. 
   Drain the eggplant, rinse with fresh water and pat dry with paper towels. 

2. Cook the onions, celery, and garlic: heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt. Cook, stirring occasionally until the onion begins to soften—about 5 minutes. Add the garlic. Cook 1 to 2 minutes more. Remove from the skillet and set aside.

3. Sear the eggplant: wipe the pan with a paper towel, turn the heat to high and add the remaining olive oil. Let this heat until the oil is nearly smoking. Add the eggplant and spread it out in as thin a layer as you can in the skillet. Let this sizzle for 1 to 2 minutes before stirring, then let it sit for a full minute before stirring again. Cook like this for 5 to 6 minutes.

4. Combine with the other ingredients: add the onion-celery mixture, the tomatoes, olives, pine nuts, capers, and red pepper flakes. Stir well. Add the vinegar, sugar and tomato paste and stir once more. Cook, stirring occasionally until eggplant is very soft, about 8 minutes. 

5. Let cool, add the basil, salt, and pepper: remove from heat and let cool to room temperature. Mix in the basil. Season with salt and pepper to taste. Caponata can be refrigerated, covered, up to 5 days.