Photo of Soy Salmon with Sweet & Sour Eggplants by WW

Soy Salmon with Sweet & Sour Eggplants

6 - 18
PersonalPoints™ per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
The richness of salmon paired with the sharp tang of these tender braised eggplants makes for a mouthwatering main that’s special enough to serve to guests.

Ingredients

Uncooked skinless wild salmon fillet

4 fillet(s)

Low sodium soy sauce

4 tbsp(s)

Ginger root

2 tsp(s), grated

Canned tomato puree

1 tbsp(s)

Cider vinegar

1 tbsp(s)

Agave nectar

1 tbsp(s)

Chopped red hot chili peppers

1 medium, deseeded and finely diced

Cooking spray

4 spray(s)

Eggplant(s)

2 medium, cut into 2cm cubes

Uncooked basmati rice

¾ cup(s)

Coriander seed(s)

2 tbsp(s), chopped, plus extra to serve

Uncooked scallion(s)

3 medium, trimmed and shredded, plus extra to serve

Instructions

  1. Preheat the oven to 400°F.
  2. Place salmon into a baking dish and cover with soy sauce. Set aside for 5 minutes to marinate and then roast for 12-15 minutes until cooked through.
  3. Meanwhile, in a small container, combine the ginger, tomato purée, vinegar, agave syrup, chili, and 2 tbsp of cold water. Set aside.
  4. Spray a large nonstick frying pan with cooking spray and set over a medium- high heat. Add the eggplants and cook for 15 minutes until browned (add a splash of water if eggplants start to stick) and then add the sweet and sour sauce mixture. Cover and cook for 3 minutes.
  5. While the salmon is roasting and the eggplants are braising, cook the rice in a pan of boiling water according to package instructions. Drain the rice and then add in coriander and spring onions.
  6. Serve the salmon, eggplants, and lime wedges over basmati rice. Garnish with the extra coriander and spring onions.