Seared Salmon Linguini
Recipe provided by Lincoln Sveda, Executive Chef
McCormick & Schmick’s Seafood Restaurant, CNN Center, Atlanta, GA
1 lb. Salmon filet (cubed in 1 inch pieces)
1 medium eggplant
1 package grape tomatoes
1 whole bulb garlic
1 lb. uncooked Linguini
2 lemons
1/3 c. fresh basil, chiffonade
3/4 c. olive oil
Salt and pepper to taste
Preheat oven to 400 degrees. Lightly coat eggplant and garlic in oil. Wrap garlic in foil and roast on a sheet pan with the eggplant for 20 minutes. After 20 minutes add tomatoes to the sheet pan and roast for another 10 minutes.
Bring 4 quarts of cold water and 1 tablespoon of salt to a boil. Add linguini and cook approximately 5 to 7 minutes, stirring occasionally. Drain pasta, add 2 tablespoons of oil, mix well and set aside.
When the vegetables are finished roasting, cut the end off the roasted garlic bulb and squeeze out. Peel eggplant and mash together with the garlic.
Heat 2 oz. of olive oil in a large sauté pan. Add salmon and sauté for 3 to 5 minutes. Add eggplant mixture, tomatoes and pasta. Cook for 3 more minutes. Squeeze lemons into pan, add remaining oil and toss in basil. Season well with salt and pepper. Serve immediately.
