This is one of my absolute favorite ways to cook salmon — the coating is so sweet and spicy. I don’t grill it, I just stick under the broiler.
The eggplant-tomato gratin has all the makings of ratatouille, except you add cheese. I think I might even like it better than ratatouille. I’m freezing half of what I made tonight for eating at a time when those veggies aren’t in season anymore.
Not so for the salmon though. That’s going to disappear quickly.