Grilled Salmon from Cabaret Restaurant

It’s always showtime at Cabaret located in the heart of Buffalo’s Theatre District! Chef Craig was in studio making their signature salmon with ratatouille. Check out the recipe below!

For more information on Cabaret visit them online, or at their location at 490 Pearl Street in downtown Buffalo.

Grilled Atlantic Filet of Salmon served over Ratatouille


  • 8oz Salmon Filet
  • Ratatouille
    • 1 zucchini
    • 1 yellow squash
    • 1 small eggplant
    • ½ lb of fresh asparagus
    • 1 red bell pepper
    • 1 teaspoon of fresh garlic
    • 2 teaspoons of fresh basil (chopped)
    • 2oz olive oil
    • 2oz white wine
    • 2oz marinara sauce
    • salt and pepper to taste
  • Tapenade
    • 1 cup kalamata olives
    • ½ teaspoon fresh garlic (chopped)
    • 1oz olive oil
    • 1 tablespoon of capers
    • 1 filet of anchovy


  1. Cut and de-seed zucchini to 1 inch chunks
  2. Peel eggplant and cut into chunks
  3. Dice red pepper
  4. Trim stem end of asparagus and discard
  5. Cut remaining asparagus into 2 inch lengths
  6. Toss all vegetables in 2oz of olive oil and salt and pepper to coat
  7. Place on sheet pan and roast vegetables at 350 degrees for 10 minutes
  8. Pull out of oven, mix up and roast for 10 more minutes at 350 degrees
  9. Remove and reserve
  10. Salt, pepper and lightly oil salmon, grill and finish in oven at 350 degrees for 8-19 minutes until done
  11. Saute roasted vegetables in olive oil, garlic and white wine, add 2oz of marinara sauce and mix
  12. Serve salmon over ratatouille and top with black olive tapenade

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