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Categories:
rice vinegar soy sauce sesame oil green onions brown sugar ginger red chili pepper olive oil Japanese eggplants salmon
Viewed: 53 - Published at: a year agoIngredients
- 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
- 4 None salmon fillets (about 4 oz each)
Method
- 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.
