2 large red bell peppers
2 Tbsp. capers
¼ cup extra virgin olive oil
As needed kosher salt & freshly ground black pepper
2 Tbsp. good balsamic vinegar
4-6 ea. Japanese eggplant, trimmed and cut lengthwise
4 ea. salmon fillets (approx. 5-6 oz. each), bones removed
2 cups baby spinach
2 oz. goat cheese
1/4 cup basil leaves, torn
As needed lemon wedges
Preheat a gas or charcoal grill and roast the peppers until blackened; cover or place them in a bag to allow the skins to “steam” off as they cool. Remove the skins, and seeds. Cut the peppers into strips and place in a small bowl. Add capers, 1 Tbsp. of the olive oil, salt and black pepper to taste. Mix well and set aside
In a separate large bowl, whisk together the remaining olive oil and balsamic vinegar. Add the eggplant, season with salt and pepper and toss well. Place eggplant on a medium hot grill, turning often until tender.
Season the salmon fillets and place on the grill as well, skin side up, cooking until they reach an internal temperature of 115 – 120 degrees for med. – med. rare.
Place the salmon on a platter. Arrange the spinach and eggplant around the salmon. Sprinkle the goat cheese on top of the eggplant. Top the salmon with a spoonful of the red peppers and sprinkle with the basil. Drizzle any extra marinade over the fish and vegetables, garnish with lemon wedges and serve.
Yield: 4 Servings