Crisp Salmon with Sesame Cumin Eggplant Panzanella recipes

Ingredients

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• kosher salt
• pepper
• 2 medium eggplants, cut into 1-inch pieces
• 1 hothouse cucumber, sliced
• 1 red onion, halved and thinly sliced
• 2 teaspoons white sesame seeds, plus more for garnish
• 1 1/2 teaspoons ground cumin
• 3 ounces sesame bread, torn into small pieces
• Four 6-ounce skin-on salmon fillets
• 2 tablespoons unsalted butter
• dill

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