Barbecued Salmon with Smoked Ratatouille

Source: Recipe from Chef Greg Markey
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Main Ingredient: Seafood
Menu Part: Entree
Cuisine Type: American
Serves: 15

This salmon is grilled with a luscious maple glaze and served on a bed of creamy mashed potatoes. On the side, ratatouille prepared with smoked tomatoes adds great flavor.

Ingredients

Glaze:
2 1⁄2 tbsp. canola oil
2 yellow onions
3⁄4 cup maple syrup
3⁄4 cup cider vinegar
2 1⁄2 tbsp. Worcestershire sauce
1 1⁄4 cup ketchup
1 1⁄2 tsp. red chile flakes
2 1⁄2 cups chicken stock
2 tbsp. Dijon mustard

Ratatouille:
1 lb. eggplant, 1⁄2-in. slices
1⁄2 cup olive oil
1 lb. tomatoes, peeled and cold smoked, 1⁄2-in. dice
1 lb. zucchini
1 lb. yellow zucchini
1 lb. red pepper
1 lb. yellow pepper
1 lb. yellow onion, peeled and cold-smoked, 1⁄2-in. dice
1⁄8 cup garlic, minced
1⁄8 cup parsley, minced
1 tbsp. thyme, minced

15 6-oz. salmon fillets

Steps

1. For glaze, heat oil in a large pot and sauté onions 2-3 min. Add maple syrup and reduce to a glaze. Add cider vinegar, simmer for 2 min., and add remaining ingredients except mustard. Simmer 40-50 min. until thickened. Add mustard and strain.

2. To prepare ratatouille, season eggplant, brush with olive oil, grill until tender, cut into 1⁄2-in. dice. Cut smoked tomatoes in half and reserve juice.

3. In a large hot pan, sauté the vegetables (except smoked tomato) separately, combine all the sauté vegetables with the eggplant, tomato, and reserved tomato juice. Bake in 325° F. oven for 20 min. Add herbs and season with salt and pepper to taste.

4. Season fillet and grill to desired temperature on wood grill.

5. Brush with maple glaze. Mount salmon on mashed potatoes and arrange ratatouille around plate.