Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish

Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish
Photo by Richard Gerhard Jung

Ingredients

  • 1 ½ cups kosher salt
  • 1 cup fresh dill
  • 3 cups light brown sugar
  • 1 1-lb weight such as a soup can
  • fennel cucumber relish
  • 7 ½ cups water
  • 10 tablespoons granulated sugar
  • + 3 more ingredients
    • 2 tablespoons olive oil
    • 2 pounds small eggplants
    • 8 6- to 8-oz pieces salmon fillet with skin

Bring water, brown sugar, salt, and 6 tablespoons granulated sugar to a boil in a 5-quart pot, stirring until sugar is dissolved. Transfer 6 cups brine to a 13- by 9-inch glass or ceramic baking dish, then stir in dill and cool. Transfer remaining 4 cups brine to a large bowl and add remaining 4 ...

View full recipe at Epicurious

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