I’m pretty sure that if this was a horror movie, this salmon would be that one guy who gets killed off at the very beginning. You know, the stupid one who actually goesinto the room where the freaking monster is? (Note to you guys: if you ever hear crazy noises in the middle of the night, it might be a little smarter to call the police. Or, in the case of Cloverfield, the army. That works too.) The monster is hungry, the guy probably tastes good, and he just makes it too easy for the monster to eat him.
In this case, you and I are the monsters and this salmon is just too damn good to not polish off (random side note: the only difference between polish and Polish is the capital letter– what a language! Anywhoo!). As I mentioned a few posts ago, I have been craving fish with a dying passion. This dish was awesome. Meaty eggplant and bright cherry tomatoes are roasted until tender and warm, and then topped with a beautiful fillet of salmon marinated in zesty citrus, zingy ginger, and a whole lot of deliciousness. This Warm Salmon, Eggplant, and Tomato Salad is the perfect fix for any night (or afternoon… or morning, for that matter).
Warm Salmon, Eggplant, and Tomato Salad
Serves 2 Serving Size: 1c. salad and 1 filet Calories/Serving: 363
- 8oz salmon, skin off, cut into 2 fillets
- 1tbl fresh grated ginger
- 1tbl rice wine vinegar
- 1 lemon
- 1 lime
- 1 small eggplant
- 1/4c. warm water
- cooking spray
- 10 oz cherry(grape) tomatoes
- 1/4c. green onions, sliced thin
- Place the salmon in a large plastic Ziplock. Zest the lemon and lime– set zest aside. In a small bowl, combine ginger, vinegar, the juice of half a lemon, and the juice of half a lime (save the halves– you’ll need them later on!). Pour the marinade into the bag with the salmon, and place in the fridge for 30 minutes.
- Preheat oven to 400F.
- Meanwhile, peel off strips of the eggplant’s skin so that only about half of the skin is left on (see photo below).
Then, cut into the size of cherry tomatoes (about 1/2-inch cubes). Place the water and eggplant into a large bag, and let the eggplant soak up the water for about 20 minutes (this stops the eggplant from burning when we roast it).
- Remove eggplant from the bag, and arrange in a single layer onto a baking sheet that has been coated with cooking spray. Cook at 400F for 10 minutes. Remove from oven. Coat the cherry tomatoes with cooking spray, then add them to the baking sheet with the eggplant. Cook for another 25 minutes, gently flipping the vegetables over about 12 minutes in. Remove when tomatoes are crinkled (“blistered”) and eggplant feels tender. Sprinkle the zest of the lemon and lime over the vegetables.
- While the vegetables are cooking, preheat a medium pan coated with cooking spray over medium heat. Remove the salmon from the bag (discard marinade) and cook over medium heat for about 3-5 minutes on each side. When you are cooking the salmon, find a pot lid that is slightly smaller than the pan you are using and use it to literally cover the salmon while it cooks. This traps more of the heat near the fish, which means that you are less likely to burn the outside when shooting for a cooked middle. (See photo below). When salmon is almost done, add in the green onions to cook.
- To serve, place about 1c. of the eggplant-tomato mixture on a plate; top with 4oz salmon, some green onions, and lemon/lime juice to taste.