Salmon-Avocado Caponata with Pistachios and Black Olive Oil
Chef Franklin Becker wanted to incorporate five essential fats into one dish, so he created this perfect combination of healthy fats using salmon, olives, pistachios, canola oil, and avocado. The ingredients cover the full spectrum of flavors - sweet, tart, slightly spicy, and creamy-textured version of caponata.
For black olive oil:
- 6 black kalamata olives
- 4 black cerignola olives
- 1/4 cup extra virgin olive oil
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 whole Japanese eggplant (unpeeled), diced
- 1 sprig thyme
- 1 medium yellow squash, diced
- 2 whole plum tomatoes, diced
- 2 tablespoons golden raisins, soaked
- 1 avocado, diced
- 1 tablespoon chopped parsley
- 1 teaspoon chopped mint
- 1 tablespoon white balsamic vinegar
- Salt and fresh ground black pepper to taste
- Zest of 1/2 lemon
- 1 salmon fillet (1 1/2 pounds)
- Salt to taste
- 2 tablespoons canola oil
- Juice of 1 lemon
- Pinch of cayenne pepper
- 1/4 cup pistachios, finely grated with a microplane
- In a food processor, combine kalamata and cerignola olives and olive oil. Blend until smooth. Let sit for 1 hour to settle.
- In a small skillet over low heat, warm olive oil. Add onion and garlic and sweat until tender, about 5 minutes. Add eggplant and thyme and increase heat to medium. Cook until eggplant is fork-tender, about 5 minutes. Add squash, tomatoes, and raisins and cook until mixture begins to break down and come together, about 5 minutes. Add avocado, parsley, mint, and vinegar, adjust seasoning with salt and pepper, and cook for 2 minutes to heat avocado through. Add lemon zest and stir to combine. Remove and discard thyme.
- Preheat oven to 200 degrees. Season salmon with salt and coat thoroughly with canola oil. Transfer to a nonstick baking sheet. Bake for 8 to 12 minutes. (The fish will look relatively raw and its texture will be tender.) Drizzle lemon juice over and season with cayenne. Scatter pistachios on top.
- Place some black olive oil on each of 4 plates and top with some caponata. Divide fish and place on top of the caponata.
- Reprinted from Good Fat Cooking by Franklin Becker and Peter Kaminsky. Copyright 2014 by Franklin Becker. By permission of Rodale Books