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1
Preheat the oven to 425.
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2
In a small bowl, whisk 6 tablespoons of the olive oil with the tahini, lemon juice and garlic and season with salt and pepper.
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3
Place the eggplant and cucumber in 2 separate medium bowls.
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4
Add 2 teaspoons of salt to the eggplant and 1 teaspoon of salt to the cucumber.
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5
Toss to coat and let stand for 15 minutes.
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6
Rinse and gently squeeze the eggplant and cucumber to remove the excess water; pat dry.
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7
Transfer the eggplant to a rimmed baking sheet and the cucumber to a small bowl.
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8
Add all but 1/4 cup of the tahini dressing to the eggplant along with the onion, 2 teaspoons of sesame seeds and the cumin; season with salt and pepper and toss to coat.
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9
Roast the eggplant for 30 minutes, stirring occasionally.
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10
In a medium bowl, toss the bread with 2 tablespoons of the oil, then toss with the eggplant on the baking sheet.
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11
Bake for 5 to 7 minutes, until the bread and eggplant are golden brown.
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12
Toss with the cucumber.
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13
Spoon the salad onto plates and drizzle with half of the remaining tahini dressing.
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14
In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil.
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15
Season the salmon with salt and pepper.
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16
Add the salmon to the skillet skin side down and cook over moderately high heat until the skin is golden and crisp, about 5 minutes.
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17
Flip the fish, add the butter to the skillet and baste until just cooked through, 2 to 3 minutes longer.
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18
Set the salmon on the eggplant and drizzle with the remaining dressing.
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19
Garnish with dill and sesame seeds and serve.
