Salmon With Spiced Eggplant Broth Recipes

SALMON WITH SPICED EGGPLANT BROTH

Salmon With Spiced Eggplant Broth image

Provided by Molly O'Neill

Time 1h

Yield Four servings

Number Of Ingredients 24

Ingredients

3 shallots, peeled and minced
2 tablespoons rice wine vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
1 tablespoon olive oil
2 cloves garlic, peeled
4 Japanese eggplants, diced
1 small onion, peeled and diced
1 carrot, peeled and diced
1/4 cup rice wine vinegar
1 quart chicken or vegetable broth, homemade or low-sodium canned
4 sprigs fresh oregano
2 tablespoons olive oil
4 large raw artichoke hearts, cut into 1/8-inch slices
2 carrots, cut into 1/8-inch slices on the bias
1 cup eggplant broth
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
8 shallots, peeled and sliced
3 tablespoons dried currants
4 6-ounce salmon fillets
1/2 cup minced parsley leaves

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.

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

Broiled Salmon with Curried Eggplant Chutney and Steamed Haricots Verts and Potatoes image

Number Of Ingredients 15

Ingredients

1/2 pound eggplant, cut into 1/2-inch cubes
1 small red bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 1/2-inch pieces
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
1 teaspoon curry powder
1/2 teaspoon mustard seeds
1/4 cup plus 1 tablespoon firmly packed light brown sugar
1 tablespoon chopped fresh flat-leafed parsley leaves
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/8 teaspoon cayenne
four 4-ounce salmon fillet with skin
Accompaniment: 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.

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