Grilled Salmon with Crispy Speck Ham, Sauce Puttanesca, Broccoli Rabe and Roasted Eggplant Puree

Sauce Puttanesca

1 yellow onion, sliced
1 tablespoon anchovy essence or paste
1/4 cup garlic cloves
1/4 cup capers
1/4 cup red wine vinegar
32 ounces clam juice
1⁄2 cup white wine
1 Ten can of tomato puree (6lb-9ounce)
1 bay leaf
4 sprigs thyme, in cheesecloth
1 tablespoon red chili flake, dried
1⁄2 tablespoon dried oregano
1 tablespoon salt
1⁄2 cup olive oil
1⁄2 cup rendered ham fat (see ground Speck ham recipe on next page)

In a blender, puree the garlic, capers, anchovy, and half the olive oil. In a skillet or large rondeau, add the rest of the oil and heat to medium. Add onions and sweat until translucent. Add the ingredients from the blender and sweat for about 5 minutes. Deglaze with the vinegar and let evaporate. Then add the wine and let cook down. Add clam juice, bay, thyme, oregano and chili flake and cook for 10 minutes. Add tomato puree and cook until desired consistency. Adjust seasoning if necessary

Eggplant Puree

4 eggplants, large
1 cup tahini
2 tablespoon roasted garlic puree or 1 tablespoon raw garlic 3⁄4 cup lemon juice
3⁄4 cup water
1 tablespoon salt
1 teaspoon pepper
1⁄4 cup olive oil
1⁄2 teaspoon cumin, toasted and ground

Preheat a grill to medium heat. Cut eggplant in half and score flesh in a cross hatch pattern. Lay eggplant on a rack and season with kosher salt and let sit for 30 minutes. Squeeze the eggplant of excess moisture then place on the grill flesh side down. Cook eggplant slow, trying not to burn outer flesh and cook until tender. Remove from grill and let sit until cool enough to handle but still warm.

Scoop out flesh of eggplant into a bowl. Then in a food processor, blend the tahini, garlic, and lemon juice and cumin until incorporated. Then add eggplant salt, pepper and olive oil. Thin out with the water until desired consistency is reached (may not need all water).

Crispy Speck Ham

4 ounces speck ham, ground
4 ounces canola or vegetable oil 1 ounce water

Combine all ingredients in a sauce pot and turn on medium-high heat stirring frequently. Continue to cook until all water has evaporated and the ground ham has become crispy but not burnt. Strain the fat off of the ham and reserve the fat for another use. Spread the drained ground ham on a sheet tray lined with towel until cool and crispy.

To build the dish:

5 ounces Salmon, skin on or off, grilled to desired temperature
2 ounces broccoli rabe, roasted in an oven with olive oil, salt, pepper, 1 ounce speck ham bits
2 ounces sauce puttanesca
1 ounce eggplant puree
Olive oil to finish

Begin by spreading eggplant puree on the dish. Layer sauce puttanesca over the puree and follow with the broccoli rabe. Place the salmon on top and sprinkle with speck ham bits. Finish with olive oil.