Salmon With Spiced Eggplant Broth Recipes

BROILED SALMON WITH CURRIED EGGPLANT CHUTNEY AND STEAMED HARICOTS VERTS AND POTATOES

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.

SPICY COCONUT-SALMON CURRY

Steps:

• Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
• Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

SALMON WITH SPICED EGGPLANT BROTH

Steps:

• To make the vinaigrette: Combine the shallots, vinegar, lemon juice, salt and pepper in a glass or ceramic bowl. Whisk in the olive oil. Set aside.
• To make the eggplant broth: Heat olive oil in a saute pan over medium-low heat. Add the garlic and cook until soft, about 10 minutes. Remove and discard. Add eggplant, onion and carrot and saute over high heat until golden, about 5 minutes. Add vinegar and simmer until it glazes the pan. Add chicken or vegetable broth and oregano. Simmer until reduced to about 2 1/2 cups, about 30 minutes. Strain. Set aside.
• Prepare the grill. Heat the oil in a seasoned cast-iron skillet over high heat until it begins to smoke. Add the artichokes and carrots and saute, stirring constantly, until seared, about 3 minutes. Add the eggplant broth, salt, pepper, shallots and currants. Lower the heat and simmer for 5 minutes.
• Pour broth into a saucepan and simmer. While the broth is simmering, grill the salmon over hot coals until medium rare, about 2 to 3 minutes per side. Pour 1/4 of the broth into each of four bowls. Add the salmon and top with the vegetables. Drizzle with 1 tablespoon of the vinaigrette and garnish with parsley.