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Caponata with Salmon

Caponata with Salmon

A colourful, healthy Sicilian dinner recipe the whole family will love.

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20 minutesPrep Time
35 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings
6 Salmon Fillets
1 Large Eggplant, diced
Eggplant
Eggplant500 Gram
40% Off
$2.00
avg
ea
was $3.45 avg
1/2 Onion, finely diced
Red Onion
3 Garlic Cloves, crushed
Garlic Bulb
1 Celery Stick, finely diced
Celery Bunch
1 Zucchini, sliced
Green Zucchini
Green Zucchini200 Gram
30% Off
$0.80
avg
ea
was $1.18 avg
1 Capsicum, diced
Red Capsicum
400g Can of Diced Tomatoes
SPC Diced Tomatoes
400g Can of Cannellini Beans, rinsed
Edgell Cannellini Beans
Edgell Cannellini Beans400 Gram
Special
$1.95
was $2.20
50g Green Olives, pitted
2 Tablsepoon of Capers, drained and rinsed
Always Fresh Capers
2 Tablespoon of Apple Cider Vinegar
1/2 Cup of Raisins
Sunbeam Raisins
2 Tablespoon of Parsley, chopped; plus extra for garnish
Continental Parsley Bunch
2 Tablespoon of Mint, chopped; plus extra for garnish
Mint Bunch

Directions

  1. In a saucepan, over high heat, cook the eggplant with 4 tbsp olive oil, salt and pepper for 5-6 minutes until brown and translucent. Remove from heat, transfer to a plate and set aside.
  2. In the same saucepan, add a little more olive oil then add the onions, garlic, celery, capsicum, zucchini and cook, tossing occasionally. When the vegetables have softened, add the capers, olives, raisins and vinegar.
  3. When the vinegar has evaporated add the diced tomatoes, the cooked eggplant, cannellini beans and ¼ cup of water. Simmer for 15 minutes. Season to taste and stir in the parsley and mint at the end.
  4. While the caponata is simmering, season the salmon fillets with salt and pepper.
  5. Heat a fry pan over medium high heat with a drizzle of olive oil and place salmon skin side down. Cook for 4-5 minutes till the skin is golden and crispy then turn fish over with a spatula and cook for a further 3-4 minutes until it feels slightly firm to the touch.
  6. Serve the salmon filets with the caponata garnished with extra chopped parsley and mint and an extra drizzle of olive oil on top.