Salmon Eggplant Curry Recipes
SALMON & EGGPLANT CURRY
From EatingWell: July/August 2009 Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. We love the flavor of Thai yellow curry paste in this dish, but any type of curry paste can be used-be sure to taste as you go because curry blends vary in flavor and heat. If you don't have curry paste, curry powder works well here. Serve with fragrant brown rice, such as basmati or jasmine.;) Posting as a request .http://www.eatingwell.com/recipes/salmon_eggplant_curry.html
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat.
- Add curry paste (or powder) and garlic and cook, stirring, until fragrant, about 1 minute.
- Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes.
- Add coconut milk, fish sauce and brown sugar to the pan; bring to a boil; stir in salmon and snow peas.
- Reduce heat to a simmer, cover and cook, stirring occasionally, until the salmon is cooked through and the peas are tender-crisp, about 5 minutes.
- Remove from heat; stir in basil and lime juice.
Nutrition Facts : Calories 239.3, Fat 7.9, SaturatedFat 1, Cholesterol 59.1, Sodium 544.7, Carbohydrate 18, Fiber 7, Sugar 8, Protein 25.8
SHEET-PAN SALMON AND EGGPLANT WITH XO SAUCE
XO sauce, a prized seafood condiment from Hong Kong, involves frying pricey dried shrimp and scallops with Chinese cured ham and aromatics until jammy and full of umami. This pantry-friendly version uses smoked mussels to replicate the seafood flavor without breaking the bank. The rich, sweet-salty sauce balances fatty salmon and silky eggplant, but the savory condiment has endless uses: Dollop it on scrambled eggs, fried rice, roasted veggies or noodles. Extra sauce can be refrigerated in an airtight container for one month.
Provided by Kay Chun
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Drain the mussels and reserve the liquid. (You should have about 2 tablespoons of liquid.) Finely chop half of the mussels, reserving the rest for another future use. Set aside chopped mussels and liquid.
- Heat oven to 425 degrees. On a rimmed baking sheet, combine eggplant and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, arrange skin side down and roast until tender, 15 minutes.
- Meanwhile, in a small saucepan, combine 1/2 cup oil and the shallot over medium; bring to a simmer. Reduce heat to low and cook, stirring occasionally, until shallot is softened, 3 minutes.
- Add garlic and ginger to the shallot oil and cook, stirring occasionally, until just light golden, 3 to 4 minutes. Add prosciutto and cook, stirring, until well combined, 1 minute. Add Shaoxing wine and cook for 1 minute.
- Stir in chopped mussels and reserved mussel liquid, sugar, chile, soy sauce, oyster sauce and fish sauce, and bring to a simmer. Cook, stirring occasionally, until thickened and slightly reduced, about 5 minutes. You should have about 1 cup of sauce.
- Spread 1/4 cup of the XO sauce on top of the eggplant and move to one side of the baking sheet. Rub salmon with the remaining 2 tablespoons oil and season with salt. Arrange salmon next to eggplant, skin side down, and roast until it's cooked through and the eggplant is golden, about 10 minutes longer.
- Divide salmon and eggplant among plates. Spoon some XO sauce over salmon, garnish with scallions and serve alongside steamed rice, if you like.
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