Friday, April 11, 2008

Ginger Soy Salmon with Rice & Eggplant

This is incredibly easy and uses a minimal number of ingredients. The salmon and eggplant use the same marinade, which is then reduced into a thick and flavorful sauce. Katie & I make a great cooking team.

You'll need:

2 thick, center-cut fillets of salmon
1/2c soy sauce
1/4c minced ginger
5 cloves garlic, minced
2T chili sauce or sriracha (optional)

1 eggplant
1c jasmine rice

Preheat oven to 500 degrees.

Mix soy sauce with ginger, garlic, and sriracha.

Remove pin-bones from salmon using tweezers. Place salmon in ginger sauce.

Slice (unpeeled) eggplant into 1/4-1/2" rounds. Spoon some sauce onto every slice and place in a baking sheet (it's ok if they overlap a little). Put in hot oven.

Put rice on to cook.

When rice is almost ready, place a baking sheet in the oven. When it's hot, take it out and place the salmon on it, skin side down. Be sure to get most of the ginger pieces off the salmon so they don't burn.

Turn the oven down to 275 degrees. Put salmon in. If the eggplant isn't done cooking, you can cover the pan with aluminum foil to help it cook faster (we had to do this).

The salmon should be ready in about 10 minutes, depending on how you like yours cooked. We think it's best rare.


Katie said...

I promise the picture really is coming soon. :)
Oh and I made this dish again. This time steeping the garlic and ginger with the soy and then straining the sauce. I used half as a glaze and broiled the salmon for two minutes to get a nice crust then spooned the rest of the sauce over the finished fish and rice. I preferred the subtle ginger and garlic flavor of the strained sauce.
And no sriracha for me. Though if I were to make this dish spicy, I would throw a thai chili in with the steeping sauce.

purplecook said...

That sounds delicious! I'll try it like that next time. I am so in love with salmon...

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