Griddled Salmon and Aubergines with a Pimento Sauce

Make the pimento sauce  Recipe   and put to one side.

Use a pairing knife to carefully remove the skin from the salmon and trim away any grey flesh. Cut into good tranches at least 2 inches/5 cm wide, paint all over with olive oil, and season with salt, black pepper and lemon juice.

Top and tail the aubergines, cut into slices, paint with olive oil and season lightly with salt and black pepper.

Very lightly paint the griddle with olive oil and put over a medium heat. When hot put on the aubergines and cook on both sides until tender. After about five minutes add the salmon and cook for about three minutes per side. Rewarm the pimento sauce.

When ready, put the aubergines on to serving plates, put the salmon on top, spoon over a little pimento sauce and serve  Zoom  .