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SERVES 4
PREP TIME 25 Minutes
COOK TIME 25 Minutes
Salmon
4 salmon fillets (6 oz each), skin-on
Salt & freshly cracked black pepper
2 tbsp olive oil
Ratatouille
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
2 cloves garlic, minced
2 tbsp olive oil
1 tsp fresh thyme (or ½ tsp dried)
Salt & pepper to taste
Smoked Eggplant
1 large eggplant
1 tbsp olive oil
Salt
Romesco Sauce
1 roasted red bell pepper (peeled, seeded)
1 charred tomato
¼ cup toasted hazelnuts
2 tbsp charred onion
1 garlic clove
2 tbsp olive oil
1 tbsp sherry vinegar
1 tsp smoked paprika
Salt to taste
Garnish
Fresh basil leaves
Extra virgin olive oil
1. Smoked Eggplant
Char the whole eggplant over an open flame or grill until fully softened and smoky.
Peel, remove seeds if needed, and roughly chop or purée.
Season lightly with olive oil and salt. Set aside.
2. Ratatouille
Heat olive oil in a sauté pan over medium heat.
Add garlic and cook until fragrant.
Add zucchini, squash, and red pepper; sauté until just tender.
Add tomatoes and thyme; cook 3–4 minutes until lightly stewed but still vibrant.
Season with salt and pepper.
3. Romesco Sauce
Combine roasted pepper, charred tomato, hazelnuts, onion, garlic, paprika, vinegar, and olive oil in a blender.
Blend until smooth but slightly textured.
Season to taste. Adjust consistency with olive oil if needed.
4. Salmon
Pat salmon dry and season well.
Heat olive oil in a pan over medium-high heat.
Place salmon skin-side down and cook 4–5 minutes until crispy.
Flip and cook an additional 2–3 minutes until just cooked through.
Plating (Talon Lodge Style)
Spoon a generous circle of romesco onto the plate.
Layer ratatouille in the center.
Add a quenelle or spoonful of smoked eggplant.
Place salmon on top, skin-side up.
Garnish with fresh basil and finish with a drizzle of olive oil.
