SEARED SALMON WITH HONEYED EGGPLANT AND HOLLANDAISE SAUCE
Steps:
- Heat 2/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add eggplant rounds to skillet and cook until tender and brown, adding more oil if needed, about 2 minutes per side. Transfer to paper towels to drain. Place eggplant rounds on baking sheet. Whisk balsamic vinegar and honey in small saucepan over medium heat until just warm. Drizzle honey dressing over eggplant rounds; sprinkle with salt and pepper. Cook asparagus and haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Place vegetables in bowl of ice water to cool quickly; drain again. (Eggplant, asparagus, and haricots verts can be prepared 1 day ahead. Cover and chill eggplant on baking sheet. Wrap asparagus and haricots verts together in paper towels, then place in resealable plastic bag and refrigerate.) Preheat oven to 400F. Rewarm eggplant on baking sheet until heated through, about 8 minutes. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add asparagus and haricots verts and saute until heated through, about 6 minutes. Meanwhile, sprinkle salmon with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add salmon to skillet and cook until just opaque in center, about 4 minutes per side. Divide eggplant rounds with honey dressing among 4 plates. Top with salmon. Place asparagus and haricots verts alongside. Spoon hollandaise over salmon. Sprinkle with tomatoes. Garnish with lemon wedges and serve.
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