Bart's Recipes
Rinse the eggplant, courgette and red peppers and cut them into large chunks. Finely chop the fresh rosemary. Toss the cut vegetables in a bowl with two tablespoons of olive oil and the rosemary.
Heat a grill pan over high heat or preheat the oven to 200 degrees. Grill the vegetables in the pan until soft with light grill marks, or spread them on a baking sheet and roast for twenty minutes in the oven.
Meanwhile, pat the fresh salmon fillet dry and sprinkle with turmeric. Heat a little oil in a frying pan and place the salmon skin-side down in the pan. Cook for four minutes on the skin side, then carefully turn over and cook the other side for two more minutes until the salmon is just cooked through.
Remove the salmon from the pan immediately and sprinkle with a pinch of Celtic sea salt. Divide the warm grilled vegetables among the plates and serve the cooked salmon alongside.
