Best Salmon With Spiced Eggplant Broth Recipes
SHEET-PAN SALMON AND EGGPLANT WITH XO SAUCE
XO sauce, a prized seafood condiment from Hong Kong, involves frying pricey dried shrimp and scallops with Chinese cured ham and aromatics until jammy and full of umami. This pantry-friendly version uses smoked mussels to replicate the seafood flavor without breaking the bank. The rich, sweet-salty sauce balances fatty salmon and silky eggplant, but the savory condiment has endless uses: Dollop it on scrambled eggs, fried rice, roasted veggies or noodles. Extra sauce can be refrigerated in an airtight container for one month.
Provided by Kay Chun
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Drain the mussels and reserve the liquid. (You should have about 2 tablespoons of liquid.) Finely chop half of the mussels, reserving the rest for another future use. Set aside chopped mussels and liquid.
- Heat oven to 425 degrees. On a rimmed baking sheet, combine eggplant and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, arrange skin side down and roast until tender, 15 minutes.
- Meanwhile, in a small saucepan, combine 1/2 cup oil and the shallot over medium; bring to a simmer. Reduce heat to low and cook, stirring occasionally, until shallot is softened, 3 minutes.
- Add garlic and ginger to the shallot oil and cook, stirring occasionally, until just light golden, 3 to 4 minutes. Add prosciutto and cook, stirring, until well combined, 1 minute. Add Shaoxing wine and cook for 1 minute.
- Stir in chopped mussels and reserved mussel liquid, sugar, chile, soy sauce, oyster sauce and fish sauce, and bring to a simmer. Cook, stirring occasionally, until thickened and slightly reduced, about 5 minutes. You should have about 1 cup of sauce.
- Spread 1/4 cup of the XO sauce on top of the eggplant and move to one side of the baking sheet. Rub salmon with the remaining 2 tablespoons oil and season with salt. Arrange salmon next to eggplant, skin side down, and roast until it's cooked through and the eggplant is golden, about 10 minutes longer.
- Divide salmon and eggplant among plates. Spoon some XO sauce over salmon, garnish with scallions and serve alongside steamed rice, if you like.
BROILED SALMON WITH CURRIED EGGPLANT CHUTNEY AND STEAMED HARICOTS VERTS AND POTATOES
Number Of Ingredients 15
Steps:
- In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, and cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, uncovered, stirring occasionally, 20 minutes, or until most of liquid is evaporated. Season mixture with salt and stir in parsley. Cool chutney to room temperature. Chutney may be made 1 week ahead and chilled, covered.
- Preheat broiler.
- In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoon brown sugar, and salt to taste and add salmon, turning to coat. Arrange fish, skin side down, on rack in broiler pan and broil about 4 inches from heat 7 minutes, or until just cooked through. Discard skin.
- Serve fish with chutney and haricots verts and potatoes.
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