Grilled Salmon with Aubergine and Pomegranate Glaze

Instructions

1. 1

   Prepare the pomegranate glaze by pouring pomegranate juice into a small saucepan and bringing it to a simmer over medium heat. Reduce the heat to low and allow the juice to reduce by half, about 8-10 minutes, until it becomes syrupy. Stir in balsamic vinegar and honey, then remove from heat and set aside.

   Tip: The glaze will thicken slightly as it cools, so don't over-reduce it or it may become too thick.

2. 2

   Pat the salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper. Let sit at room temperature for 10 minutes to allow flavors to penetrate.

   Tip: Dry salmon ensures better browning and prevents the skin from sticking to the grill grates.

3. 3

   Brush both sides of the aubergine slices with 2 tablespoons of olive oil and season with salt and pepper. Heat your grill to medium-high heat (about 400°F).

   Tip: Thinner aubergine slices cook more evenly and develop better char marks.

4. 4

   Place aubergine slices on the grill and cook for 4-5 minutes per side until they develop golden-brown char marks and are tender. Transfer to a warm plate and cover loosely with foil.

   Tip: Don't move the aubergine too frequently—let it sit on the grill to develop proper charring.

5. 5

   Brush the grill grates with remaining olive oil to prevent sticking. Place salmon fillets skin-side down on the grill and cook for 5-6 minutes without moving them, until the skin crisps and the flesh starts to turn opaque around the edges.

   Tip: Starting skin-side down prevents the delicate flesh from breaking apart.

6. 6

   Using a long spatula, carefully flip the salmon and place a sprig of thyme on top of each fillet. Grill for another 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily.

   Tip: Don't flip the salmon more than once—it's already delicate and excessive handling will break it apart.

7. 7

   Arrange the charred aubergine slices on serving plates and top each with a salmon fillet. Drizzle the pomegranate glaze over the salmon and aubergine.

   Tip: Warm the glaze slightly if it has thickened too much, or thin with a splash of water.

8. 8

   Garnish each plate with pomegranate seeds and fresh chopped parsley. Serve immediately while the salmon is still warm.

   Tip: The contrast of cool pomegranate seeds against warm salmon adds both flavor and visual appeal.