Seared Asian Salmon
Ingredients
- 1/3 cup rice vinegar ⓘ
- 1/4 cup soy sauce ⓘ
- 2 tbsp sesame oil ⓘ
- 3 None green onions, thinly sliced, plus additional, to serve ⓘ
- 1 tbsp brown sugar ⓘ
- 1 piece (1-inch) ginger, finely grated ⓘ
- 1 None small red chili pepper, seeded and chopped
- 1/4 cup olive oil ⓘ
- 4 None Japanese eggplants, trimmed and halved lengthwise
- 1 None leek, trimmed, washed and sliced ⓘ
Instructions
- For the sauce, mix rice vinegar, soy sauce, sesame oil, onions, sugar, ginger and chili pepper in a medium bowl. Set aside.
- Heat 2 tbsp of the oil in a large skillet on high heat. Cook eggplant, flesh side down, for 1 min. Add leek and cook, covered, for 2-3 mins, stirring occasionally until tender. Transfer to a plate and keep warm.
- Heat remaining 2 tbsp oil in the skillet on high heat. Add salmon, skin side down, and cook for 3-4 mins; turn and cook for a further 3-4 mins.
- Serve salmon on a bed of vegetables. Drizzle with sauce and top with additional green onions.
Nutrition & Diet Analysis (per serving)
623
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).