Salmon Quick

Matt Moran's baked fillet of salmon with miso and glazed eggplant salad

Name: Baked fillet of salmon with miso and glazed eggplant salad
Yield: 6
Ingredients: 1.2 kg piece of salmon, skin off, pin-boned; 1 large (about 500g) eggplant, cut into 2cm cubes; ½ cup (160g) fresh sweet red miso; 2 tbs orange marmalade; 2 tbs basil leaves, chopped; 1/3 cup (80ml) extra virgin olive oil, plus extra to serve; 1 cup (250ml) orange juice; ½ cup (125ml) sherry vinegar; 2 tsp brown sugar; 1 tbs soy sauce; 400g can chickpeas, drained and rinsed; 200g mixed cherry tomatoes, halved; 1 cup mixed herbs (we used flat-leaf parsley, mint and basil), roughly chopped, plus extra leaves to serve

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https://healthimprovements.info/recipes/baked-fillet-salmon-miso-glazed-eggplant-salad/bb4xdsgl — Baked fillet of salmon with miso and glazed eggplant salad

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by Matt Moran

Chef and delicious. Produce Awards judge

May 06, 2019

“It pays to use a good miso. We used Meru Miso from Tasmania.” – Matt Moran

1.2 kg piece of salmon, skin off, pin-boned
1 large (about 500g) eggplant, cut into 2cm cubes
½ cup (160g) fresh sweet red miso
2 tbs orange marmalade
2 tbs basil leaves, chopped
1/3 cup (80ml) extra virgin olive oil, plus extra to serve
1 cup (250ml) orange juice
½ cup (125ml) sherry vinegar
2 tsp brown sugar
1 tbs soy sauce
400g can chickpeas, drained and rinsed
200g mixed cherry tomatoes, halved
1 cup mixed herbs (we used flat-leaf parsley, mint and basil), roughly chopped, plus extra leaves to serve

Method

1.

Preheat the oven grill to high. Lightly grease a large baking tray. Place the salmon on the tray. Place eggplant in a colander, sit it in the sink, sprinkle eggplant with 2 tsp fine salt and leave for 20 minutes. Rinse under cold running water. Pat dry with paper towel.
2.

Combine miso, marmalade and basil in a bowl. Spread the mixture over salmon and grill for 8 minutes for medium-rare or until cooked to your liking. Loosely cover with foil to keep warm and leave to rest.
3.

Meanwhile, heat a large non-stick frying pan over medium-high heat. In two batches, heat oil and fry eggplant, stirring regularly, for 4 minutes or until browned and tender. Transfer eggplant with a slotted spoon to a plate lined with paper towel. Add the orange juice, vinegar, brown sugar and soy sauce to the frying pan and boil for 2 minutes or until thick and sticky. Return eggplant to the frying pan and toss to coat. Gently stir in chickpeas, tomatoes and herbs and season. Cool briefly.
4.

Place salmon on a large platter and top with eggplant mixture. Scatter with extra herbs and drizzle with a little extra oil.