Caponata with Salmon
A colourful, healthy Sicilian dinner recipe the whole family will love.
20 minutesPrep Time
35 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings6 Salmon Fillets
1 Large Eggplant, diced
1/2 Onion, finely diced
3 Garlic Cloves, crushed
1 Celery Stick, finely diced
1 Zucchini, sliced
1 Capsicum, diced
400g Can of Diced Tomatoes
400g Can of Cannellini Beans, rinsed
50g Green Olives, pitted
2 Tablsepoon of Capers, drained and rinsed
2 Tablespoon of Apple Cider Vinegar
1/2 Cup of Raisins
2 Tablespoon of Parsley, chopped; plus extra for garnish
2 Tablespoon of Mint, chopped; plus extra for garnish
Directions
- 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.
- 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.
- 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.
- While the caponata is simmering, season the salmon fillets with salt and pepper.
- 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.
- Serve the salmon filets with the caponata garnished with extra chopped parsley and mint and an extra drizzle of olive oil on top.