Soy Salmon with Sweet & Sour Eggplants
6
Points®
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
2 medium, cut into 2cm cubes
Uncooked basmati rice
¾ cup(s)
Coriander seeds
2 tbsp(s), chopped, plus extra to serve
Scallions
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.
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