Sweet Chili Salmon and Marinated Eggplant

finished eggplant and salmon

 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.

Ingredients:

For the eggplant:

  • 1 medium globe eggplant
  • 1 teaspoon salt
  • 2 tablespoons (gluten free) soy sauce
  • 1 teaspoon dry sherry
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon honey
  • pinch salt/pepper
  • 2 teaspoons minced garlic
  • 3 tablespoons thinly sliced green onions, divided
  • 1 tablespoon toasted sesame seeds

For the salmon:

  • 6 oz salmon filet, try to get it at least 1/2 inch thick throughout
  • pinch salt/pepper
  • 4 tablespoons bottled Thai sweet chili sauce
  • 1.5 teaspoons lime juice
  • 1 tablespoon sliced green onions

Directions:

  1. Cube eggplant into 1/2 inch to inch cubes, set on paper towel and sprinkle with 1 teaspoon salt. Set aside and let sweat for a minimum of 15 minutes.
  2. While eggplant is sweating, mix marinade. In a mixing bowl, combine (gluten free) soy sauce, sherry, vinegar, sugar and honey with a pinch of salt and pepper, garlic and 2 tablespoons green onions. Stir well and adjust sweetness or saltiness to taste.
  3. After eggplant has finished sweating, toss in marinade and allow to sit for 10 minutes. Preheat oven to 350 degrees.

eggplant marinade

4. Line a shallow baking dish with parchment paper and spray with non-stick cooking spray. Lay salmon skin side down on parchment paper and sprinkle with a pinch of both salt and pepper. Bake salmon at 350 degrees for about 15 minutes depending on thickness of the fish.

5. While fish is cooking, saute eggplant in a large saute 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. 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 remaining green onions and toasted sesame seeds.

Saute eggplant

6. While the eggplant is cooking, mix your Thai sweet chili sauce with lime juice, a pinch of salt and pepper and 1 tablespoon sliced green onions.

fish chili sauce

7. 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!

finished eggplant

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