Another way to consider BBQ…
For 4 people
- 3 eggplants
- 4 garlic cloves, olive oil, Fleur de sel
- 4 salmon pavés
- 3 tbsp of soy sauce
- 3 tbsp of sweet soy sauce
- 3 tbsp of sesame oil
- 2 tbsp of mirin
- 3 tbsp of rice vinegar
- 3 tbsp of nems sauce
- 1 lime
- 1 spring onion
- 5cm of ginger
- 1,5 tbsp of honey
- 1 tbsp of agave syrup
- 1,5 tbsp of oyster sauce
- Some cherry tomatoes
- 1 shallot, sweet mustard, cider vinegar
For the eggplant caviar, wash the eggplants and prick with a fork. Place them on the hot oven rack and forget them until they are well roasted. Let them cool down, cut them in half and collect the flesh using a spoon. Drop the flesh in a blender, add a generous drizzle of olive oil, 2 crushed garlic cloves and fleur de sel according to your taste. Mix and set aside. Eggplant caviar may be enjoyed lukewarm.
Prepare the marinade.
In an appropriate dish, poor the soy sauce, the sweet soy sauce, the sesame oil, the mirin, the rice vinegar, the nems sauce, the lime juice, the honey, the agave syrup, and the oyster sauce. Add the finely chopped spring onion, the minced ginger and 2 crushed garlic cloves.
Mix and place the salmon pavés in the marinade for one hour.
Prepare the cherry tomatoes salad.
Wash the cherry tomatoes and cut them in quarters.
In a bowl, mix the sweet mustard with a pinch of salt, 1 tbsp of cider vinegar and 2 tbsp of olive oil. Add the chopped shallot and the cherry tomatoes. Mix.
After one hour, poor the marinade in a saucepan and let it reduce a little bit over high heat, until it’s lightly caramelized.
At the last moment, sear the salmon pavés on both sides “à la plancha” (but it works in a frying pan too). But don’t over cooked them.
Plates: Terrarosa @ Bernardaud