Salmon With Spiced Eggplant Broth Recipe

Name: Salmon With Spiced Eggplant Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
To make the vinaigrette: Combine the shallots, vinegar, lemon juice, salt and pepper in a glass or ceramic bowl.
2
Whisk in the olive oil.
3
Set aside.
4
To make the eggplant broth: Heat olive oil in a saute pan over medium-low heat.
5
Add the garlic and cook until soft, about 10 minutes.
6
Remove and discard.
7
Add eggplant, onion and carrot and saute over high heat until golden, about 5 minutes.
8
Add vinegar and simmer until it glazes the pan.
9
Add chicken or vegetable broth and oregano.
10
Simmer until reduced to about 2 1/2 cups, about 30 minutes.
11
Strain.
12
Set aside.
13
Prepare the grill.
14
Heat the oil in a seasoned cast-iron skillet over high heat until it begins to smoke.
15
Add the artichokes and carrots and saute, stirring constantly, until seared, about 3 minutes.
16
Add the eggplant broth, salt, pepper, shallots and currants.
17
Lower the heat and simmer for 5 minutes.
18
Pour broth into a saucepan and simmer.
19
While the broth is simmering, grill the salmon over hot coals until medium rare, about 2 to 3 minutes per side.
20
Pour 1/4 of the broth into each of four bowls.
21
Add the salmon and top with the vegetables.
22
Drizzle with 1 tablespoon of the vinaigrette and garnish with parsley.

524

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 24 ingredients. The key ingredients include: 3 shallots, peeled and minced, 2 tablespoons rice wine vinegar, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and more.

Yes, Salmon With Spiced Eggplant Broth 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 Spiced Eggplant Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions