Grilled salmon, eggplant confit with tomato

Serves : 4

Preparation time: 15 minutes

Cooking Time: 25 minutes

Ingredients

• 250 ml (1 cup) tomatoes, diced
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) olive oil
• 1 eggplant, thickly sliced
• 60 ml (4 tbsp.) breadcrumbs
• 4 salmon steaks
• 30 ml (2 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
• 45 ml (3 tbsp.) white balsamic vinegar
• 2 pinches herbes de Provence blend

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine tomatoes, garlic, olive oil, salt and pepper.
3. On an ovenproof baking sheet lined with a silicone mat, arrange the eggplant slices, cover with the prepared mixture and breadcrumbs, and bake for 25 minutes.
4. Meanwhile, in a hot frying pan, brown the salmon steaks in Mycryo butter or the fat of your choice, 2 minutes on each side.
5. Deglaze with white balsamic vinegar, season with salt and pepper, add the herbes de Provence and continue cooking over a low heat for 2 to 4 minutes.
6. Arrange the eggplant slices on each plate, followed by a salmon pavé.