Grilled salmon and Mediterranean vegetables

Serves : 4

Preparation time : 30minutes

Cooking time : 15 minutes

Ingredients

• 4 salmon steaks
• 125 ml (½ cup) salt
• 125 ml (½ cup) sugar
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 60 ml (4 tbsp.) olive oil
• 1 onion, thinly sliced
• ½ fennel, thinly sliced
• ½ eggplant, cubed
• 2 tomatoes, cubed
• 1 red bell pepper, cubed
• 3 garlic cloves, chopped
• 1 zucchini, cubed
• 60 ml (4 tbsp.) capers
• 2 pinches herbes de Provence blend
• 125 ml (½ cup) black olives
• 15 ml (1 tbsp.) honey
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, cover salmon steaks with salt and sugar. Let stand for 30 minutes.
3. Rinse under running water and pat dry.
4. In a hot frying pan, sear the pavés coated with Mycryo butter or in the fat of your choice, 2 minutes on each side. Finish cooking in the oven for 6 to 8 minutes.
5. Meanwhile, in another hot frying pan, in olive oil, sauté the vegetables, adding them progressively in the following order: onion, fennel, eggplant, tomato, bell pepper, garlic, zucchini.
6. Add capers, herbes de Provence, olives, honey, salt, pepper and mix. Check the seasoning.
7. Serve the grilled salmon steaks with the pan-fried vegetables.