For 4 people<\/strong><\/p>\n 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.<\/p>\n <\/p>\n Prepare the marinade.<\/p>\n 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. <\/p>\n Prepare the cherry tomatoes salad.<\/p>\n Wash the cherry tomatoes and cut them in quarters. <\/p>\n After one hour, poor the marinade in a saucepan and let it reduce a little bit over high heat, until it\u2019s lightly caramelized.<\/p>\n At the last moment, sear the salmon pav\u00e9s on both sides \u201c\u00e0 la plancha\u201d (but it works in a frying pan too). But don\u2019t over cooked them.<\/p>\n\n
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\nMix and place the salmon pav\u00e9s in the marinade for one hour.<\/p>\n
\nIn 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.<\/p>\n