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SideChef
Recipes
Asian Eggplant and Salmon
Recipe

16 INGREDIENTS • 10 STEPS • 45MINS

Asian Eggplant and Salmon

4.5
2 ratings
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.
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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.
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.
45MINS
Total Time
$6.27
Cost Per Serving
Ingredients
Servings
1
us / metric
Salt
1 tsp
Gluten-Free Soy Sauce
2 Tbsp
Gluten-Free Soy Sauce
Dry Sherry
1 tsp
Dry Sherry
Honey
1 tsp
Salt
to taste
Garlic
2 tsp
Garlic, minced
Scallion
4 Tbsp
Scallions, thinly sliced
Toasted White Sesame Seeds
1 Tbsp
Toasted White Sesame Seeds
Thai Sweet Chili Sauce
4 Tbsp
Thai Sweet Chili Sauce
Lime
1/4
Lime, juiced
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Nutrition Per Serving
VIEW ALL
Calories
460
Fat
7.5 g
Protein
38.9 g
Carbs
52.1 g
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Asian Eggplant and Salmon
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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.
Cooking InstructionsHide images
step 1
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.
step 2
While eggplant is sweating, mix marinade.
step 3
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.
step 3 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.
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 (as needed). Lay Salmon Fillets (6 oz) 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 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 Scallion (1 Tbsp) and Toasted White Sesame Seeds (1 Tbsp).
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 Scallion (1 Tbsp) and Toasted White Sesame Seeds (1 Tbsp).
step 9
While the eggplant is cooking, mix your Thai Sweet Chili Sauce (4 Tbsp) with Lime (1/4), Scallion (1 Tbsp), and season with salt and pepper.
step 9 While the eggplant is cooking, mix your Thai Sweet Chili Sauce (4 Tbsp) with Lime (1/4), Scallion (1 Tbsp), 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!
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!
Tags
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Dairy-Free
Gluten-Free
Asian
Lunch
Date Night
Shellfish-Free
Dinner
Seafood
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