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RECIPE
16 INGREDIENTS10 STEPS45MIN

Asian Eggplant and Salmon

4.5
2 Ratings

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Messy Kitchen Happy Belly

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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.
45MIN
Total Time

Messy Kitchen Happy Belly

I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1
1 tsp
2 Tbsp
Gluten-Free Soy Sauce
1 tsp
Dry Sherry
1 tsp
Rice Vinegar
1 tsp
to taste
1/2 Tbsp
Garlic , minced
1/4 cup
Scallions , thinly sliced
1 Tbsp
Toasted White Sesame Seeds
1/4 cup
Thai® Sweet Chili Sauce
1/2 Tbsp
to taste
Nonstick Cooking Spray

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Nutrition Per Serving

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CALORIES
498
FAT
7.8 g
PROTEIN
40.4 g
CARBS
61.4 g

Cooking Instructions

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Step 1
Cube Eggplant (1) into 1/2 inch to inch cubes, set on paper towel and sprinkle with Salt (1 teaspoon). Set aside and let sweat for a minimum of 15 minutes.
Step 2
While eggplant is sweating, mix marinade.
Step 3
Combine Gluten-Free Soy Sauce (2 tablespoon), Dry Sherry (1 teaspoon), Rice Vinegar (1 teaspoon), Granulated Sugar (1 teaspoon), Honey (1 teaspoon), Salt (to taste), Ground Black Pepper (to taste), Garlic (2 teaspoon), and Scallion (2 tablespoon). Stir well and adjust sweetness or saltiness to taste. After eggplant has finished sweating, toss in marinade and allow to sit for 10 minutes.
Step 4
Preheat oven to 350 degrees F (180 degrees C).
Step 5
Line a shallow baking dish with parchment paper and spray with Nonstick Cooking Spray (to taste). Lay Salmon Fillet (6 ounce) side down on parchment paper and sprinkle with a pinch of both salt and pepper.
Step 6
Bake salmon at 350 degrees F (180 degrees C) for about 15 minutes depending on thickness of the fish.
Step 7
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.
Step 8
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 remaining Scallion (1 tablespoon) and Toasted White Sesame Seeds (1 tablespoon).
Step 9
While the eggplant is cooking, mix your Thai® Sweet Chili Sauce (4 tablespoon) with Lime Juice (1 1/2 teaspoon), Scallion (1 tablespoon) and season with salt and pepper.
Step 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!

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Nutrition Per Serving
Calories
498
% Daily Value*
Fat
7.8 g
10%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
78.2 mg
26%
Carbohydrates
61.4 g
22%
Fiber
4.6 g
16%
Sugars
57.3 g
--
Protein
40.4 g
81%
Sodium
4643.7 mg
202%
Vitamin D
18.5 µg
92%
Calcium
43.6 mg
3%
Iron
1.9 mg
11%
Potassium
1029.2 mg
22%
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