Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.

2. 2.

   Complete the knife work and other prep:

   • Cut 1 pound eggplant into 3/4-inch cubes
   • Halve 8 ounces cherry tomatoes
   • Slice 4 ounces red onion into thin wedges
   • Roughly chop 1/4 cup pitted green olives
   • Finely chop 1 tablespoon capers
   • Finely chop 3 tablespoons pistachios
   • Finely chop 3 tablespoons parsley
   • Mince 1 garlic clove
   • Zest and juice 1 lemon to yield 1 teaspoon zest and 1 tablespoon juice

   Keep the eggplant, tomatoes, and onion together as the caponata vegetables. Keep the olives and capers together as the agrodolce additions. Keep the pistachios, parsley, and garlic together as the crust additions.

3. 3.

   On the prepared pan, combine:

   • The prepared caponata vegetables
   • 2 tablespoons extra-virgin olive oil
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Spread the vegetables in one layer and roast for 15 minutes.

4. 4.

   While the vegetables roast, whisk together the prepared agrodolce additions, 1 tablespoon prepared lemon juice, 1 tablespoon red wine vinegar, 2 teaspoons honey, and 1/4 teaspoon crushed red pepper flakes. Set the agrodolce aside.

5. 5.

   Make the pistachio crust by combining:

   • The prepared crust additions
   • 1/4 cup panko breadcrumbs
   • 1 teaspoon prepared lemon zest
   • 1 tablespoon extra-virgin olive oil

   Mix until evenly moistened.

6. 6.

   Pat the 12 ounces salmon dry and check for pin bones. Season the two fillets with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Brush their tops with 2 teaspoons Dijon mustard, then press the pistachio crust firmly onto the mustard.

7. 7.

   After the vegetables have roasted for 15 minutes, turn them and move them toward the edges of the pan. Place the crusted salmon in the center and roast for 10 to 12 minutes, until the crust is golden and the salmon reaches 145°F in its thickest part.

8. 8.

   Transfer the salmon to a plate and let it rest for 3 minutes. Pour the agrodolce over the hot vegetables and toss gently on the pan.

9. 9.

   Spoon the glossy roasted caponata onto two warmed plates, set a pistachio-crusted salmon fillet over each portion, and drizzle any agrodolce left on the pan around the fish.