Salmon, to me, is close to the perfect food. I won't debate farm-raised or wild- everyone must satisfy their own criteria for judging on that one -but it's undeniable that it's really a good thing to eat from a healthy lifestyle perspective. Plus, it's delicious!

Chances are, if you've been invited for dinner at our house, you've probably been served this salmon dish at least once. Dipped in a soy, garlic and sesame oil bath, passed over a hot grill, topped with a quick and easy salsa of fresh veggies, it's our favorite meal to serve and eat. 

One of the things that makes this combination of rice, eggplant and salmon topped with fresh veggies so irresistible is the juxtaposition of the varied textures. Rice offers a sturdy and filling base with a neutral flavor (I love the nutty quality of Basmati in this). The eggplant, also brushed with garlic, sesame oil and a touch of soy sauce, offers a crisp exterior and a melting center when cooked over a medium heat on the grill. Next, the salmon offers a bit of toothsome resistance, a touch of crunch around the edges and delicious flavor. Top it all off with the tang of a salsa made of crunchy carrots, cucumbers, fresh radishes, cilantro and rice wine vinaigrette and it's a transformative experience. The perfect summer meal, but to be honest we eat it year-round, and did I mention it's quick and easy?

Cutting the veggies for the salsa takes the most time, but it's time well spent. In fact, they're versatile, good for you, and make a great finishing touch (or side salad substitute) for anything you're cooking on the grill. Here we're riffing on Thai flavors, using a bit of sugar, red chili flakes (or use a fresh jalapeno) and a healthy dose of rice wine vinegar to add a fresh jolt of color and flavor to the entire dish.

Begin by making the marinade for the fish, then brush the eggplant with oil and garlic. By the time you're done dicing the vegetables for the topping, the salmon and eggplant will be ready for the grill (of course this works just as well under a hot broiler or in a hot skillet if it's a rainy night or a cold evening in February). Take time to cook the eggplant slowly, off the direct heat if possible, because this will encourage a crispy exterior and a melting interior on each slice.

As soon as you've taken the salmon and eggplant off the grill (or out from under the broiler or off the stove) drizzle a bit of the salsa dressing on both, so the flavors absorb while they're still warm. If you're serving family style I like to place the salmon in the center of a big platter, surrounded by the eggplant, with a heaping portion of the salsa down the center of the salmon. You can also pass the salsa around like a side dish, because it's great on it's own as a salad as well!

The concept of throwing together quick diced vegetables dressed in something tangy like a vinaigrette is not new, but it's a good one to remember for any variety of foods that need an extra shot of flavor or color. Try mixing up the veggies in this salsa with snap peas, string beans, asparagus, or bell peppers. Anything with crunch will stand up to the vinegar (or lemon, or lime juice if you want to vary that too) and give you a burst of freshness on chicken, fish, steak, or shrimp as well as this delicious salmon.