Name: Seared asian salmon
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: 1/4 cup olive oil; 4 finger eggplants, trimmed, sliced lengthwise; 1 leek, trimmed, washed, sliced; 4 100 g salmon fillets; Sauce; 1/3 cup rice vinegar; 1/4 cup soy sauce; 2 tablespoon sesame oil; 3 green onions, thinly sliced, plus extra to serve; 1 tablespoon brown sugar; 3 piece ginger, finely grated; 1 small red chilli, seeded, chopped

Seared asian salmon

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Serves 4

Prep

Cook

12M

Total

17M

Ingredients

1/4 cup olive oil

4 finger eggplants, trimmed, sliced lengthwise

1 leek, trimmed, washed, sliced

4 100 g salmon fillets

Sauce

1/3 cup rice vinegar

1/4 cup soy sauce

2 tablespoon sesame oil

3 green onions, thinly sliced, plus extra to serve

1 tablespoon brown sugar

3 piece ginger, finely grated

1 small red chilli, seeded, chopped

Method

Seared asian salmon

1.Heat half oil in a large frying pan on high. Cook eggplant, flesh side down, for 1 minute. Add leek and cook, covered, for 2-3 minutes, stirring occasionally until tender. Transfer to a plate and keep warm.

2.Make sauce as outlined below. Set aside

3.Heat remaining oil in the same pan on high. Add salmon, skin side down, and cook for 3-4 minutes then turn and cook for a further 3-4 minutes.

4.Serve on a bed of vegetables, drizzled with sauce and topped with extra onion.

Sauce

5.Add all ingredients together and combine.

You can stir-fry a selection of Asian greens in place of the eggplant and leek, if preferred.
Note

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Ingredients

Method

Seared asian salmon

Sauce

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