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Servings:

Asian Eggplant and Salmon

This dish contains some of my favorite foods and great Asian flavors, spicy and sweet chili sauce and salty plump eggplant. Simple to put together, this dish shows off the colors and textures of the food and the heat and the sweet bring a bright pop of flavor for a great weeknight supper.

Total Time

45min

4.5

2 Ratings

Author: Messy Kitchen Happy Belly

Servings:

Ingredients

•

Eggplant

•

1 tsp

Salt

•

2 Tbsp

Gluten-Free Soy Sauce

•

1 tsp

Dry Sherry

•

1 tsp

Rice Vinegar

•

1 tsp

Granulated Sugar

•

1 tsp

Honey

•

to taste

Salt

•

to taste

Ground Black Pepper

•

2 tsp

Garlic , minced

•

4 Tbsp

Scallions , thinly sliced

•

1 Tbsp

Toasted White Sesame Seeds

•

6 oz

Salmon Fillets

•

4 Tbsp

Thai Sweet Chili Sauce

•

1/4

Lime , juiced

•

as needed

Nonstick Cooking Spray

Cooking Instructions

Cube Eggplant (1) into 1/2 inch to inch cubes, set on a paper towel, and sprinkle with Salt (1 tsp) . Set aside and let sweat for a minimum of 15 minutes.

While eggplant is sweating, mix marinade.

Combine Gluten-Free Soy Sauce (2 Tbsp) , Dry Sherry (1 tsp) , Rice Vinegar (1 tsp) , Granulated Sugar (1 tsp) , Honey (1 tsp) , Salt (to taste) , Ground Black Pepper (to taste) , Garlic (2 tsp) , and Scallions (2 Tbsp) . Stir well and adjust sweetness or saltiness to taste. After the eggplant has finished sweating, toss in the marinade and allow to sit for 10 minutes.

Preheat oven to 350 degrees F (180 degrees C).

Line a shallow baking dish with parchment paper and spray with Nonstick Cooking Spray (as needed) . Lay Salmon Fillets (6 oz) side down on parchment paper and sprinkle with a pinch of both salt and pepper.

Bake salmon at 350 degrees F (180 degrees C) for about 15 minutes depending on thickness of the fish.

While fish is cooking, sauté eggplant in a large sauté pan over medium-low heat with several tablespoons of your marinade. The eggplant will need to cook for about 10 minutes, but you don't want to overcook it.

Carefully taste little bites while cooking to make sure you're cooking it thoroughly but not to mush. Once cooked, remove from heat and top with Scallions (1 Tbsp) and Toasted White Sesame Seeds (1 Tbsp) .

While the eggplant is cooking, mix your Thai Sweet Chili Sauce (4 Tbsp) with Lime (1/4) , Scallions (1 Tbsp) , and season with salt and pepper.

10.

Once the fish is done baking, pull it out and immediately cover with Thai sweet chili sauce mix. Remove skin and serve with your awesome eggplant. Serve and enjoy!

Nutrition Per Serving

CALORIES

460

FAT

7.5 g

PROTEIN

38.9 g

CARBS

52.1 g