–salmon (size of 4 decks of cards, 1 pound)
–eggplant (4 slices one-half inch thick)
–marinara sauce (6 tablespoons)
–salt and pepper
–15 whole walnuts, toasted
–garlic (minced, 1 tablespoon)
–olive oil (3 tablespoons)
1 – Spread the marinara sauce on the bottom of a covered baking dish. Place the eggplant slices on top. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes. Set aside.
2 – Place the walnuts in a food processor. Add garlic and olive oil. Puree until smooth.
3 – Place the salmon atop the eggplant and marinara sauce. Season the salmon with salt, pepper, and olive oil. Spread the walnut sauce on top. Microwave on high for 8 minutes.
4 – Serve the salmon hot, atop the eggplant and marinara sauce.
–eggplant/marinara sauce inspired by City Grocery restaurant, Oxford, Mississippi (John Currence, chef) with the current redfish entrée.