Salmon and Eggplants with Teriyaki Sauce
One of my family's favorite dishes is this Salmon and Eggplant with Teriyaki Sauce. It's also my preferred one to cook because I can prepare an all-in-one meal. Both the salmon and eggplant can be cooked in the same skillet and served with the syrupy, thick teriyaki sauce. Salmon has always been a favorite, go-to ingredient for my busy weeknights. It is thicker and meatier than most fish. Thus, it is hearty enough to fill us up. And paired with a hefty serving of steamed jasmine rice, then that’s the perfect meal right there. This is an Asian in America recipe. Serves 2.
Servings: 2 people
Calories: 854kcal
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
Serving: 1g | Calories: 854kcal | Carbohydrates: 92g | Protein: 38g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 94mg | Sodium: 159mg | Potassium: 973mg | Fiber: 1g | Sugar: 64g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 3mg