CHILI SALMON

Chili Salmon image

Provided by Pearl Ishizaki

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

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2 pieces salmon, slices
2 -3 leaves cabbage
1/2 piece green onion (white part)
1 small dried chili
1 teaspoon ginger, sliced
1 small eggplant
1 teaspoon salt
3 tablespoons ponzu sauce
1 teaspoon sesame oil
1/2 teaspoon chili bean paste (doubanjiang)

Steps:

Dry the salmon pieces using a paper towel.
Take the hard part of the cabbage then slice the leaves thinly. Slice the green onion thinly. Take the seeds of the dried chili pepper then slice it thinly. Mince the ginger. Slice the eggplant into small pieces then soak in water. Drain the eggplants before using.
In a small bowl, combine the salt, ponzu, sesame oil and doubanjiang then mix well.
Place the vegetables on a microwave-safe plate or bowl. Add the salmon on top then pour the sauce over. Put on the lid or cover it with a microwave-safe cling wrap. Cook in the microwave for 5 minutes using 600W.
Serve and enjoy with steamed rice.

Nutrition Facts : Calories 95.1, Fat 2.8, SaturatedFat 0.5, Sodium 1172.8, Carbohydrate 17.8, Fiber 10.1, Sugar 7.3, Protein 3.2