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Salmon, Saffron Vinaigrette & Aubergine

  • Serves: 4
  • Cooks in: 2hrs
  • Difficulty: Easy
Ingredients
720g of salmon loin 
1g of saffron filaments 
350 ml of olive oil 
180 ml of rice vinegar
3 aubergines 
1 garlic clove 
150 ml of white wine 
Fine table salt 
Sea salt to season
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Method
Make a little pouch with aluminium foil and place the saffron inside. Fold the pouch over so the saffron is covered and place in the oven for 5 minutes. Once the time has expired, turn the oven off and leave the saffron inside. 
 
Peel the aubergines and cut them into long strips of medium thicknes. 
 
Season heavily with fine table salt and set aside for 2 hours, stirring every half and hour. 
 
Rinse the aubergines in cold water to remove the excess salt. 
 
Peel and thinly slice the garlic clove. 
 
In a medium-sized pot drizzle some olive oil and heat over a medium temperature. 
 
Once hot add the garlic and saffron and cook until the garlic is soft. 
 
Once soft add the aubergines and stir. 
 
Add the wine and vinegar and season with salt. 
 
Bring to the boil and once boiling turn off the heat and set aside.
 
Take a large pan and heat over a medium heat. 
 
Season the fish with sea salt. 
 
Place the fish skin side down in the pan and cook over a low heat until crispy. 
 
Flip the salmon loins and cook for a further 1 minute. 
 
Leave to rest for 2 minutes. 
 
Serve with the aubergines. 
 
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