Unlike most of my recipes posted so far, this is quite light and refreshing. Perfect for a summer evening!
Ingredients (enough for 2 servings):
• Ca 20 parsley branches;
• 1/2 red onions, sliced;
• 1 l of water;
• 1 lime, juiced;
• Few black peppercorns;
• 1 shallot, sliced;
• Half of a small leek, chopped;
• 250 g salmon fillet;
• 1 big eggplant, sliced and grilled;
• 1 tbsp of capers;
• Olive oil;
• Salt and Pepper.
Wash the red onions, place them in a colander and sprinkle with salt. Set them aside. Wash the parsley and pick the leaves from the stems. Poor the water in a pan wide enough to contain the salmon fillet but not too much, so it will be well covered by the water. Add to the pan the parsley stems, the shallot, the leek and half of the lime. Bring this broth to a boil. Lower the flame and when it will reach a bare simmer throw in the peppercorns and the salmon.
Poach the fish for roughly 5 min or till when it will be properly cooked (when pressed on the sides using your thumb and second finger it should result slightly springy). Fish it out and set aside to cool down.
Wash off the capers the brine or the vinegar and place them in the salad bowl with the parsley leaves roughly chopped and the shredded grilled eggplant.
Rinse the onions and squeeze them well before adding them to the salad.
Coarsely crumble the salmon with your fingers and add it to the salad bowl
Dress the salad with the lime juice and a splash of olive oil and enjoy!
As a variation you can try adding to the salad some cottage cheese.