Salmon With Eggplant Recipe

Name: Salmon With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 8oz salmon filets, remove skin; 3 TBS Olive Oil; 2 garlic cloves minced; 1/2 lemon; splash white wine; 1/4 cup heavy cream; 1 tomatoe seeded and diced 1/4 inch or smaller; 1 medium Eggplant; Italian breadcrumbs; flour for dredging; S & P; 2 eggs beaten; 1 tablespoon cayenne pepper; 2/3 cup vegetable oil

Servings: persons

2 8oz salmon filets, remove skin
3 TBS Olive Oil
2 garlic cloves minced
1/2 lemon
splash white wine
1/4 cup heavy cream
1 tomatoe seeded and diced 1/4 inch or smaller
1 medium Eggplant
Italian breadcrumbs
flour for dredging
S & P
2 eggs beaten
1 tablespoon cayenne pepper
2/3 cup vegetable oil

1
Heat oil to medium high. I use gas only so make compensation for an electric stove top.
2
Preheat oven to 375
3
Prepare eggplant by slicing into 1/3 inch discs. Press dry with paper towels. Put in flur and press flour into eggplant turning until coated.
4
beat eggs and mix in cayenne pepper. Dip eggplant to coat in eggs then repeat one time back into flour then egg then into bread crumbs. Fry in batches till brown and flip then move to paper towles to drain. Heat olive oil to medium high. When complete remove eggplant from towels and put on baking sheet and place in oven.
5
Immediately add garlic to olive oil and cook 45 seconds and remove garlic to a bowl. Add salmon to fragrent oil and cook until barely pink inside. 3 minutes per side at most. Remove salmon and cover with foil simply laying a piece over top. Add garlic back to pan saute 30 seconds than add wine and lemon in one sqeeze. reduce for 1 minute then add cream and tomatoes. Thicken sauce! Place 2 eggplant on plate then salmon barely to one side over eggplant. Sauce and serve. S & P as desired.

1332

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 8oz salmon filets, remove skin, 3 TBS Olive Oil, 2 garlic cloves minced, 1/2 lemon, and more.

Yes, Salmon With Eggplant falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon With Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions