Yields: 4

Step Amount Ingredients
1 2 Tbsp 30 ml Olive oil
¼ cup 60 ml Shallots, diced
2 tsp 10 ml Garlic cloves, minced
¼  tsp 1 ml Combined salt and pepper
2 2 ½ cups 600 ml Eggplant, cut into ½ inch cubes
1 tsp 5 ml Fresh cilantro, chopped (optional)
3 1 cup 250 ml Red and green sweet peppers for roasting (can use commercially prepared roasted peppers)
4 2 Tbsp 30 ml Olive oil
1 tsp 5 ml Fresh lemon juice
1 tsp 5 ml Combined salt and pepper
5 1 Tbsp 15 ml Olive oil
4 filets (approx. 4 oz each) 4 filets

(approx. 110 grams each)

Atlantic salmon
1 tsp 5 ml Spanish paprika
Salt and pepper to taste

Step 1
: Shallot and garlic mixture

  • In a small skillet over medium low heat add the olive oil until hot
  • Add the shallots and garlic with the salt and pepper and sauté for approximately 4 minutes
  • Transfer mixture to a small bowl

Step 2: Eggplant

  • Preheat oven to 3750
  • In an oven-proof skillet over medium high heat add the olive oil until hot then add the eggplant
  • Sauté the eggplant  for approximately 3 minutes.
  • Season with a bit of salt and pepper
  • Transfer the skillet to the oven and bake for 20-25 minutes until the eggplant is soft
  • Remove the eggplant from the oven and transfer to a bowl
  • Mash the eggplant and add to it half the shallot and garlic mixture
  • Season to taste and keep warm

Step 3: Roasting the peppers

  • If you plan to roast your own peppers, pre-heat the oven to 3750
  • Wash and cut the peppers in half. Remove the seeds and place the peppers cut side down on a baking sheet
  • Bake for approximately 20 minutes
  • Remove from oven and when cool enough to handle, remove the skin from the peppers
  • Dice the peppers finely and set aside

Step 4: Sauce vierge

To make the sauce, combine the remaining half of the shallot and garlic mixture with the diced roasted peppers, olive oil, lemon juice and 1 tsp of mixed salt and pepper. Whisk to blend well. Keep warm.