Korean-Style Salmon
Serves
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
For the salmon:
1.5 lbs (700 g) salmon fillets, skin removed
2 tbsp tamari (or substitute soy sauce)
2 tbsp lemon juice
2 tsp extra virgin olive oil
2 tsp honey
1.5 lbs (700 g) salmon fillets, skin removed
2 tbsp tamari (or substitute soy sauce)
2 tbsp lemon juice
2 tsp extra virgin olive oil
2 tsp honey
For the sauce:
6 tbsp sweet chili sauce
4 tbsp soy sauce
2 tbsp ketchup
2 tsp sesame oil
6 to 12 tbsp water
6 tbsp sweet chili sauce
4 tbsp soy sauce
2 tbsp ketchup
2 tsp sesame oil
6 to 12 tbsp water
3 cups (480 g) rice
2 tbsp extra virgin olive oil
2 eggplants (aubergines)
4 green onions (spring onions), white part separated from green, sliced
2 clove garlic, minced
2 tbsp sesame seeds
1 small chili, chopped, to garnish (optional)
Nutrition
(Per Serving)
Calories
571
Fats
19 g
Protein
43 g
Carbs
59 g
Instructions
-
For the salmon:
Place skinless salmon fillets into deep-sided ovenproof dish. Drizzle tamari, lemon juice, olive oil, and honey. Rub over salmon and set aside in fridge to marinate for 30 to 60 minutes.
Preheat oven to 480°F (250°C). Place salmon dish in oven and bake for 15 minutes.
Meanwhile, cook rice according to package instructions. -
For the eggplant (aubergine):
Slice eggplant into ¾ in discs, then into 3 or 4 long strips.
Heat olive oil in non-stick skillet over medium heat and sauté white part of green onions for 2 to 3 minutes. Add eggplant and stir-fry until soft (about 10 minutes). If necessary, add spoonful of water to prevent eggplant from sticking.
Add garlic and some green slices of green onions to eggplant (reserve some green onion for garnish). Pour all sauce ingredients into pan and bring to a boil. -
To serve:
Place baked salmon fillets onto 4 plates. Brush baked salmon with sauce from pan and sprinkle sesame seeds over. Serve with cooked rice and stir-fried eggplant. Garnish with remaining green onion and optional fresh chili.