SALMON WITH SPICED EGGPLANT BROTH

Salmon With Spiced Eggplant Broth image

Provided by Molly O'Neill

Time 1h

Yield Four servings

Number Of Ingredients 24

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3 shallots, peeled and minced
2 tablespoons rice wine vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
1 tablespoon olive oil
2 cloves garlic, peeled
4 Japanese eggplants, diced
1 small onion, peeled and diced
1 carrot, peeled and diced
1/4 cup rice wine vinegar
1 quart chicken or vegetable broth, homemade or low-sodium canned
4 sprigs fresh oregano
2 tablespoons olive oil
4 large raw artichoke hearts, cut into 1/8-inch slices
2 carrots, cut into 1/8-inch slices on the bias
1 cup eggplant broth
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
8 shallots, peeled and sliced
3 tablespoons dried currants
4 6-ounce salmon fillets
1/2 cup minced parsley leaves

Steps:

To make the vinaigrette: Combine the shallots, vinegar, lemon juice, salt and pepper in a glass or ceramic bowl. Whisk in the olive oil. Set aside.
To make the eggplant broth: Heat olive oil in a saute pan over medium-low heat. Add the garlic and cook until soft, about 10 minutes. Remove and discard. Add eggplant, onion and carrot and saute over high heat until golden, about 5 minutes. Add vinegar and simmer until it glazes the pan. Add chicken or vegetable broth and oregano. Simmer until reduced to about 2 1/2 cups, about 30 minutes. Strain. Set aside.
Prepare the grill. Heat the oil in a seasoned cast-iron skillet over high heat until it begins to smoke. Add the artichokes and carrots and saute, stirring constantly, until seared, about 3 minutes. Add the eggplant broth, salt, pepper, shallots and currants. Lower the heat and simmer for 5 minutes.
Pour broth into a saucepan and simmer. While the broth is simmering, grill the salmon over hot coals until medium rare, about 2 to 3 minutes per side. Pour 1/4 of the broth into each of four bowls. Add the salmon and top with the vegetables. Drizzle with 1 tablespoon of the vinaigrette and garnish with parsley.