Seared Asian Salmon Recipe

Name: Seared Asian Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/3 cup rice vinegar; 1/4 cup soy sauce; 2 tbsp sesame oil; 3 None green onions, thinly sliced, plus additional, to serve; 1 tbsp brown sugar; 1 piece (1-inch) ginger, finely grated; 1 None small red chili pepper, seeded and chopped; 1/4 cup olive oil; 4 None Japanese eggplants, trimmed and halved lengthwise; 1 None leek, trimmed, washed and sliced; 4 None salmon fillets (about 4 oz each)

Servings: persons

1/3 cup rice vinegar
1/4 cup soy sauce
2 tbsp sesame oil
3 None green onions, thinly sliced, plus additional, to serve
1 tbsp brown sugar
1 piece (1-inch) ginger, finely grated
1 None small red chili pepper, seeded and chopped
1/4 cup olive oil
4 None Japanese eggplants, trimmed and halved lengthwise
1 None leek, trimmed, washed and sliced
4 None salmon fillets (about 4 oz each)

1
For the sauce, mix rice vinegar, soy sauce, sesame oil, onions, sugar, ginger and chili pepper in a medium bowl. Set aside.
2
Heat 2 tbsp of the oil in a large skillet on high heat. Cook eggplant, flesh side down, for 1 min. Add leek and cook, covered, for 2-3 mins, stirring occasionally until tender. Transfer to a plate and keep warm.
3
Heat remaining 2 tbsp oil in the skillet on high heat. Add salmon, skin side down, and cook for 3-4 mins; turn and cook for a further 3-4 mins.
4
Serve salmon on a bed of vegetables. Drizzle with sauce and top with additional green onions.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/3 cup rice vinegar, 1/4 cup soy sauce, 2 tbsp sesame oil, 3 None green onions, thinly sliced, plus additional, to serve, and more.

Yes, Seared Asian Salmon 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.

Seared Asian Salmon

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