Pan-roasted salmon with minted baba ghanoush and honeyed yoghurt dressing
By Michael Bonacini
2 6-ounce fillets of salmon, trimmed, cleaned and skin on
1 cup of your favorite store bought baba ghanoush
1/4 cup of thick, natural yoghurt
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh mint
Zest of 1/4 of a lemon
1/4 cup canned chickpeas
1/4 cup edamame
1/2 teaspoon honey
1 teaspoon butter
Splash of olive oil
Salt and pepper
In a nonstick pan add a splash of olive oil, season your salmon with salt and cook skin side down over low heat until the skin becomes a deep golden brown and crisp.
In the last minute of cooking, put a lid over the salmon and allow heat to gently cook the top third of the fish.
While the salmon is cooking, take your room temperature baba ghanoush and add mint, parsley and a splash of olive oil.
Next, grab your yoghurt. If the yoghurt is not thick enough, strain overnight in a cheesecloth. Add honey to yoghurt and stir well.
Once the salmon is cooked, remove from the pan, add in the chickpeas, edamame, a little butter and toss gently until heated through, and season with salt and pepper
To plate, take a heated tablespoon of the baba ghanoush mixture and place off center on your serving plate.
Using the back of your spoon, give a swift swoosh to the baba ghanoush on the plate, drizzle a little bit of the yoghurt dressing, and place the salmon part into the baba ghanoush and part into the yoghurt dressing.
Take some of the vegetables and sprinkle over the salmon. Top with lemon and a drizzle of olive oil, and serve!
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