Salmon and Tomato Eggplant Compote

This simple combination takes about an hour to pull together put provides a healthy and very tasty dinner for four. The eggplant takes on the flavors of the Korean Chili paste, garlic, onion and tomatoes with a delicious meaty texture.

The Korean Chili Paste (gochujang) can be ordered online or at Asian stores if its not at your local grocery store.

Salmon and Tomato Eggplant Compote

Ingredients

Four 6 ounce skinless salmon fillets
1 sm can pineapple juice
1 tsp beriberi
1 tsp brown sugar
1 1/2 pounds cherry or other small tomatoes
1/4 cup extra-virgin olive oil, plus more for garnish
DC Kosher salt
4 medium cloves garlic, sliced
1 small red onion, large dice
1 pound eggplant (about 1 medium globe or 2 large Asian), cut into 1/2 inch cubes
2 tablespoons gochujang
Fresh basil leaves or parsley, torn, for garnish
Freshly ground black pepper

Preparation

Adjust oven rack to middle position and preheat oven to 450°F (232°C).
Place the salmon in a non reactive dish and pour over the pineapple juice. Allow to rest, flesh side down about 15 minutes. Remove from dish. Season salmon all over with salt, mix the beriberi and brown sugar and apply to the salmon.
On a rimmed baking sheet, add eggplant to half, drizzle lightly with olive oil, and season eggplant with salt. Place in oven and cook, stirring once or twice, until eggplant is beginning to soften, about 10 minutes.
While oven is preheating place a large skillet on med heat, add tomatoes and onion toss with olive oil and season with salt and pepper. Sear in the skillet, shaking several times, until tomatoes just start to split, about 10 minutes. Push tomatoes and onion to one side and add garlic to other side of skillet, stirring to lightly coat in oil, then cook until garlic is fragrant and tomatoes have softened more, about 5 minutes.
Using a wooden spoon, carefully crush the tomatoes and stir together with the garlic.
Add garlic and tomatoes to the eggplant. Stir in gochujang until well incorporated. Return to oven and continue to cook, stirring occasionally, until eggplant is very soft, about 20 minutes; add a few tablespoons of water at any point if mixture seems dry or at risk of burning, especially around the edges and corners of the baking sheet.
Push the tomato-eggplant mixture to one side of the baking sheet, scraping well to clear space for salmon. Lay down a sheet of foil just large enough to cover the cleared area and lightly grease with oil. Place salmon on prepared foil. Cook until salmon reaches 115 to 125°F internal of the thickest part for medium-rare to medium, 6 to 10 minutes.
If tomato eggplant mixture is too thick, loosen by stirring in 1 or 2 tablespoons water at a time until desired consistency is reached. Season with salt, if needed. Using a thin metal spatula, transfer salmon to plates. Lay down the tomato eggplant compote alongside.
Garnish with torn basil leaves, drizzle with fresh olive oil, and finish with some freshly ground black pepper. Serve.

Adapted from Serious Eats Recipe
Urban Cowgill December 2024