Grilled Salmon Fillet with Savory Herbs and Eggplant Caponata

salmon sl mag 2


recipe originally appeared in UTAH STYLE AND DESIGN

Summer 2014 Issue @

This recipe makes a special occasion fish recipe easy enough for a weeknight dinner.  Note:  You can skin and butterfly the salmon fillet yourself or ask your fishmonger to do it for you. For a video demonstration of how to butterfly and stuff a salmon fillet click here


3#   Salmon fillet, skin intact or have your fishmonger remove it for you

Salt and freshly ground black pepper

3 Textra virgin olive oil

3 Ceggplant caponata (see recipe)



Prepare salmon fillet:  Place the salmon skin side down on work surface.  With the blade of a sharp thin knife, angled toward the skin, start to slice the skin away from the flesh.  I find it easiest to tug back slightly on the skin while pushing forward with my knife.  If you would prefer, you can have your fishmonger or butcher to do this for you.  Next, butterfly the fillet lengthwise, being careful not to cut completely through the flesh at the end.  You want to be able to open the fillet like a book or the wings of a butterfly.  Season the salmon generously with salt and pepper.  Set aside

Preheat  grill to medium high.

Sprinkle salt and pepper lightly over salmon fillet.   With the salmon placed horizontally on counter, spread prepared caponata on top of fillet and pat down lightly leaving a 1” boarder along the top portion.  This will allow for easier rolling and cooking.

Carefully roll salmon fillet (like a jelly roll) starting at the long end to form a semi-tight cylinder.  Be sure to end with the seam side down.  Wrap tightly with aluminum foil and refrigerate for at least 1 hour.  Cut the roulade into 8 equal pieces, each about 2” thick, leaving the foil intact.

Clean grill grates well and lightly oil with a piece of paper toweling dipped in cooking oil.  Carefully place salmon on grill, taking care not to crowd the fish.    Flip salmon over after 4 minutes using a wide spatula.  Grill another 4 minutes or until fish is cooked through and flakes easily.  **NOTE  The cooking time will depend on the thickness of the slices and how well done you like your salmon.  The traditional rule for cooking fish is 9-10 minutes per inch of thickness, but I prefer to cook it not more than 8 minutes per inch.

To serve:  Remove foil and plate salmon.  Serve with remaining caponata along side

Serves 8