GRILLED BRINED SALMON AND EGGPLANT WITH FENNEL CUCUMBER RELISH

windcreek_salmon_big

 

WIND CREEK HOSPITALITY
PETER D’ANDREA




 

3 ½ cups water
1 ½ cups (1lb. box) light brown sugar
¾ cup kosher salt
¼ cup white sugar
½ cup chopped fresh dill
4 salmon filets, skin on (7 oz. each)
3 slices eggplant, but on bias into ½” thick slices
2 Tbsp. oil

Bring water, brown sugar, salt and white sugar to a boil, stirring until the sugars are dissolved. Transfer ¾ of the brine to a shallow baking dish and add the dill; cool. Transfer the other ¼ of the brine to a large bowl and cool as well. Marinate the salmon, skin side up in the baking dish brine, chilled for one hour. Do not turn the salmon. Put eggplant in the brine with the bowl. Weigh it down to keep it submerged and brine for 30 minutes. Do not brine for longer than suggested times or they will become too salty. Remove salmon from the brine and pat dry, discarding the brine. Remove eggplant from the brine, rinse and pat dry, discarding the brine. Toss eggplant with the oil and pepper. Grill eggplant on lightly oiled grill rack, turning once until golden. Transfer to a platter and keep warm and covered. Grill salmon starting with skin side up and turning once, until just cooked through and skin is crisp, about 8 minutes total. Serve salmon over eggplant and spoon some of the relish over the top. Serves 4