# Piment d’Ville Salmon Wings with Miso-Butter Corn, Roasted Vegetables and Caponata > Rich salmon wings get a gentle chile warmth from Piment d’Ville and a quick blast of heat to brown their edges. Miso-butter corn brings sweet, savory depth, while roasted vegetables and tangy eggplant caponata keep the plate bright—a good late-summer dinner for eating slowly around the bones. - URL: https://www.chezjk.com/recipes/salmon-wings-with-piment-d-ville-miso-butter-roasted-corn-roasted-vegetables-cap - Author: Jonathan Katzman - Cooked and photographed: 2023-09-04 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, pescatarian ![Piment d’Ville Salmon Wings with Miso-Butter Corn, Roasted Vegetables and Caponata](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F54aa80f4dc9b6838.jpg) ## Piment d’Ville Salmon Wings Fatty, bone-in salmon stays succulent under high heat. Piment d’Ville adds fruity warmth without overpowering the fish. ### Ingredients - 2–2½ lb salmon wings or split salmon collars, about 8 meaty fin-on pieces - 1 tbsp olive oil - 1½ tsp Piment d’Ville pepper - ¾ tsp kosher salt, plus more as needed - 1 lemon, cut into wedges ### Instructions 1. Heat the oven to 425°F. Pat the salmon dry, checking the cut edges for loose scales or bone fragments. Rub with olive oil, salt, and Piment d’Ville. 2. Arrange on a foil-lined, lightly oiled baking sheet with the fleshy sides exposed and space between pieces. 3. Roast for 10–15 minutes, depending on thickness. If needed, broil for 1–3 minutes to lightly brown the flesh and crisp the fin edges, watching closely. 4. Check the thickest flesh without touching bone: it should flake easily and reach 145°F. Rest for 3 minutes and serve with lemon wedges. ### Notes - Ask the fishmonger for meaty wings or collars rather than mostly bare fins. Thin pieces may finish several minutes before thick collars. ## Miso-Butter Roasted Corn Roasting concentrates the corn’s sweetness and gives the kernels browned edges. Adding miso butter toward the end preserves its savory flavor without scorching it. ### Ingredients - 4 ears sweet corn, kernels cut off, about 3 cups - 1 tbsp olive oil - 2 tbsp unsalted butter, softened - 1 tbsp gluten-free white miso - 1 tsp unseasoned rice vinegar - to taste kosher salt ### Instructions 1. Heat the oven to 425°F. Dry the corn kernels well and toss with olive oil on a rimmed baking sheet. Spread into a shallow, even layer. 2. Roast for 18–22 minutes, stirring once, until tender with scattered browned edges. 3. Mash the butter and miso together. Toss through the hot corn and return to the oven for 3–5 minutes, until glossy and lightly caramelized. 4. Stir in the rice vinegar. Taste before adding salt; the miso may provide enough. ### Notes - Avoid crowding the corn into a deep baking dish, where it will steam rather than brown. ## Roasted Cauliflower, Broccoli and Peppers A hot, uncrowded pan browns the vegetables while keeping their centers distinct and tender. A little lemon balances the rich fish and buttered corn. ### Ingredients - 1 small head orange or white cauliflower, cut into 1½-inch florets - 1 small head broccoli, cut into large florets - 2 red or yellow bell peppers, cut into wide strips - 2½ tbsp olive oil - ¾ tsp kosher salt - ¼ tsp black pepper - 2 tsp fresh lemon juice ### Instructions 1. Heat the oven to 425°F. Toss the cauliflower and peppers with about two-thirds of the oil, salt, and pepper. Spread on a large rimmed sheet with cut surfaces against the metal. 2. Roast for 10 minutes. Toss the broccoli with the remaining oil and seasonings, then add it to the sheet, using a second sheet if necessary to prevent crowding. 3. Roast for another 15–20 minutes, turning once, until the cauliflower has browned edges, the peppers are soft, and the broccoli stems are just tender. 4. Toss with lemon juice immediately before serving. ## Late-Summer Eggplant Caponata Roasting the eggplant gives it structure before it meets the tomato sauce. Vinegar, capers, and olives cut through the richness of the salmon, while a little honey rounds out the acidity. ### Ingredients - 1 lb eggplant, cut into ¾-inch cubes - 4 tbsp olive oil, divided - ¾ tsp kosher salt, divided, plus more to taste - 1 small yellow onion, diced - 1 stalk celery, finely diced - 2 cloves garlic, finely chopped - 2 medium ripe tomatoes, diced, about 1½ cups - ⅓ cup pitted green olives, roughly chopped - 2 tbsp capers, drained and rinsed - 2 tbsp red wine vinegar - 1 tsp honey - 2 tbsp pine nuts - 1 tbsp torn basil leaves ### Instructions 1. Heat the oven to 425°F. Toss the eggplant with 3 tablespoons olive oil and ½ teaspoon salt. Spread on a baking sheet and roast for 25–30 minutes, turning once, until browned and creamy inside. 2. Meanwhile, warm the remaining tablespoon olive oil in a saucepan over medium-low heat. Add the onion, celery, and remaining ¼ teaspoon salt. Sweat for 8–10 minutes until softened without deep browning. 3. Add the garlic and cook for 30 seconds. Add the tomatoes and simmer for 10–12 minutes until thickened but still chunky. 4. Toast the pine nuts in a small dry pan over medium-low heat for 2–4 minutes, shaking frequently, until golden. Transfer immediately to a bowl. 5. Fold the roasted eggplant, olives, capers, vinegar, and honey into the tomato mixture. Simmer gently for 3–5 minutes without breaking up the eggplant. 6. Let stand for at least 10 minutes. Fold in the pine nuts and basil, then taste for salt and acidity. Serve warm or at room temperature. ### Notes - If the mixture tastes sharply acidic, add another ½ teaspoon honey; if it tastes heavy, add a small splash of vinegar. - Caponata can be made a day ahead and gently warmed or brought to room temperature before serving. ## Overall Timing / Workflow The caponata benefits from resting, while the salmon is best cooked last. Roasting in stages prevents an overcrowded oven from steaming the vegetables. ### Instructions 1. 0:00 — Heat the oven to 425°F. Cut the eggplant and start it roasting. Begin the caponata’s onion and celery base. 2. 0:10 — Prepare the remaining vegetables and cut the corn from the cobs. Mix the miso butter. 3. 0:25 — Finish the caponata with its roasted eggplant and set aside. Put the cauliflower and peppers in the oven alongside the corn, using separate sheets. 4. 0:35 — Add the broccoli to the vegetables. Turn the corn and rotate the sheets if they are browning unevenly. Season the salmon. 5. 0:45–0:55 — Finish the corn with miso butter and remove the vegetables as they become tender. Cover loosely and keep warm. 6. 0:50–1:10 — Roast the salmon, then broil briefly if needed. While it rests, gently rewarm the sides if necessary and add their finishing acids. ### Notes - With a small oven, finish the vegetable roasting before cooking the salmon rather than crowding three sheets together. ## Plating Keeping the corn and vegetables in distinct groups preserves their textures. Caponata bridges the roasted vegetables and rich salmon without hiding the browned fish. ### Instructions 1. Spoon the miso-butter corn onto one side of each warm plate. 2. Arrange the roasted vegetables alongside it and spoon caponata over part of the vegetables. 3. Set the salmon wings around the sides, keeping the flesh exposed and the fins pointing outward. Add lemon wedges and provide a small bowl for bones. ## Leftover Path Separating the fish from the vegetables makes gentle reheating easier and keeps bones out of repurposed meals. ### Instructions 1. Refrigerate leftovers in separate shallow containers within 2 hours. Use the salmon, corn, and roasted vegetables within 3 days and the caponata within 4 days. 2. Pick leftover salmon carefully from the bones while it is easy to handle, checking for small bones. Serve cold with room-temperature caponata, or reheat covered at 275°F until it reaches 165°F. 3. Warm the corn and vegetables in a covered skillet with a splash of water, then uncover briefly to evaporate excess moisture. Serve with the salmon and a little fresh lemon. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.