Grilled Brined Salmon and Eggplant with Fennel Cucu

Name: Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/2 cups water; 3 cups packed light brown sugar (from two 1-lb boxes); 1 1/2 cups kosher salt; 1/2 cup plus 2 tablespoons granulated sugar; 1 cup chopped fresh dill; 8 (6- to 8-oz) pieces salmon fillet with skin; 2 lb small eggplants, cut diagonally into 1/3-inch-thick slices; 2 tablespoons olive oil; Accompaniment: fennel cucumber relish; Special equipment: a 1-lb weight such as a soup can

Servings: persons

1
Bring water, brown sugar, salt, and 6 tablespoons granulated sugar to a boil in a 5-quart pot, stirring until sugar is dissolved.
2
Transfer 6 cups brine to a 13- by 9-inch glass or ceramic baking dish, then stir in dill and cool.
3
Transfer remaining 4 cups brine to a large bowl and add remaining 4 tablespoons granulated sugar, stirring until dissolved, then cool completely.
4
Marinate salmon, skin sides up, in brine in baking dish, chilled, 1 hour.
5
(Do not turn salmon.)
6
Put eggplant in brine in bowl, then invert a small plate over eggplant and weight it with soup can (to keep eggplant immersed).
7
Marinate eggplant at room temperature 30 minutes.
8
(Do not brine salmon or eggplant longer than indicated or they will be too salty.)
9
Prepare charcoal or gas grill for cooking.
10
Remove salmon from brine and pat dry, discarding brine.
11
Remove eggplant from brine, then rinse and pat dry, discarding brine.
12
Toss eggplant with oil and pepper to taste in a bowl.
13
When fire is moderate (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill eggplant on lightly oiled grill rack, turning once, until golden, about 4 minutes total.
14
Transfer to a platter with tongs and keep warm, covered.
15
When fire is moderately low (you can hold your hand 5 inches above rack for 5 to 6 seconds), grill salmon, starting with skin sides up and turning once, until just cooked through and skin is crisp, about 8 minutes total.
16
Serve salmon over eggplant.

1263

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 1/2 cups water, 3 cups packed light brown sugar (from two 1-lb boxes), 1 1/2 cups kosher salt, 1/2 cup plus 2 tablespoons granulated sugar, and more.

Yes, Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions