Salmon and Eggplants with Teriyaki Sauce
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I glanced at the clock. It was 4 PM. I also could not believe it was nearly the end of September and soon it would be autumn. I rushed home from errands and cooked this Salmon and Eggplants with Teriyaki Sauce because it was an all-in-one meal that I could cook in minutes. Filipinos love sweet-tasting sauces and gravies. A lot of Filipino dishes are served with sweet-tasting sauces. Teriyaki sauce is no exception even if we’ve adapted this from Japanese cuisine. I’ve mentioned in a past blog post that teriyaki is a Japanese method of cooking by pan-frying or grilling. The word teri means luster and yaki means to grill or broil. Well, I was only doing the first part for this recipe and that was to pan fry both the salmon and the vegetables.
The inspiration for this dish came from one I always order when we eat out at a neighborhood restaurant. I frequently order a pan-fried salmon dish that is cooked in a sweet sauce like teriyaki and piled high with deep-fried onions. Back in my kitchen, I peered into my vegetable bin and knew that the eggplants I bought at the Asian market needed to be cooked tonight from the unenthusiastic way they looked.
It was simple to pan-fry the salmon first, then the eggplants next. Once that was ready, I combined the teriyaki sauce ingredients and simmered the sweet liquid for a few minutes. When everything was cooked, I poured the dark, glistening teriyaki sauce over the crisp salmon fillets and eggplant slices.
As I plated the dish and put dinner on the table, I pondered on how fast time has flown this year. So much has happened to our family. We traveled to the Philippines and Japan in June. We celebrated, and we mourned. We laughed, and we cried. We shared good times and sad news. But we saw things through no matter what. That is after all, what families do together.
We’re nearing the last quarter of 2018 and soon the leaves and acorns will fall on the ground. In a short while, the wind will be crisp and cool. I asked myself: Have I done everything I wanted to do this year? Did I complete all that I set out to do since the start of the year? I think I did. In a few days, I will have an announcement for your, dear friends and readers. It will be about something I hope can help you make your kitchen life and home cooking easier. Wait for it. Meanwhile, enjoy the savory-sweet flavors of this complete meal today that took no time at all to make.
Salmon and Eggplants with Teriyaki Sauce
Ingredients
- 3/4 pound salmon fillet
- 1 Tablespoon calamansi or lemon juice
- 3/4 cup thick soy sauce
- 1/2 cup brown sugar
- 1 Tablespoon honey
- 1 Tablespoon mirin Japanese sweet rice wine
- 1/2 teaspoon grated fresh ginger
- 2 cloves garlic minced
- 1 teaspoon ground black pepper
- 1/2 cup all-purpose flour divided, 1/4 cup to coat salmon, rest to coat eggplants, add 1 to 2 Tablespoons if more is needed
- 1/4 cup vegetable oil divided, use 2 Tablespoons for pan frying salmon, rest for eggplant
- 1 to 2 pieces Asian eggplants sliced lengthwise; or use Aubergines, sliced
- 2 stalks scallions sliced, for garnish
- for serving: steamed rice
Instructions
- In a shallow, rectangular non-reactive container, marinate the salmon fillet with the calamansi or lemon juice for 30 minutes. Set aside in the refrigerator.
- In a medium-sized mixing bowl, combine the ingredients for the teriyaki sauce: soy sauce, brown sugar, honey, mirin, fresh ginger, garlic and black pepper. Whisk and set aside.
- Coat the salmon fillet all over with 1/4 cup all-purpose flour.
- In a large non-stick skillet, over medium-high heat, add 2 tablespoons of the vegetable oil. When oil is hot enough in 1 to 2 minutes, add the salmon fillets. Cook for 15 minutes. When salmon is cooked, drain on paper towels or parchment paper to remove excess oil. Set aside.
- Coat the eggplant slices with the remaining all-purpose flour. Add 1 to 2 tablespoons flour if needed.
- Using the same large non-stick skillet, add the remaining vegetable oil. When oil is hot enough in 1 to 2 minutes, pan fry the eggplant slices. Turn each side once and cook for 2 to 3 minutes on each side. Drain eggplant slices on paper towels to remove excess oil. Set aside.
- Discard the vegetable oil from the skillet. Pour the teriyaki sauce. Over medium-high heat allow the sauce to boil. Then lower heat to a simmer and cook sauce for 2 to 3 minutes more. Turn off heat when sauce looks slightly thick.
- Arrange the salmon fillet and eggplant slices on a large serving platter. Pour the teriyaki sauce all over. Garnish with sliced scallions. Serve warm with steamed rice.
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Nutrition
Nutrition Notes: The nutrition information is an estimate and will vary based on cooking methods and brands of ingredients used.
