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1
Start by sweating your eggplant: Cut it into slices (peel on) and lay it out on a cutting board or baking sheet; sprinkle salt over the slices.
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2
Let it sit for about 15-20 minutes, then flip the slices and repeat.
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3
While the eggplant is sweating, prepare the Sesame Sauce.
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4
(This recipe is essentially the same as The Pioneer Womans sauce for her Simple Sesame Noodles.
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5
I use grapeseed oil instead of canola and I did not use green onions.)
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6
Mix all of the sauce ingredients in a bowl (everything except for the hot water) and whisk.
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7
Set aside.
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8
Next, prep all of the vegetables for the stir-fry salad.
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9
For the carrots, using a carrot peeler, peel each carrot completely until there is nothing left to peel.
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10
(You want to end up with a pile of peels, which you will saute later).
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11
Place the shreds into a bowl.
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12
Once the eggplant is done sweating, rinse it, pat it dry and chop.
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13
Prepare your salmon: The fillets I used had skin on one side.
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14
Rub the fish side of each filet with 1/2 a teaspon of olive oil and sprinkle with salt and pepper.
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15
Set them on a broiling pan, skin side down.
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16
Pre-heat your oven to low broil.
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17
Heat a large skillet and add 1/2 tablespoon of grapeseed oil (or olive or canola oil).
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18
Add the chopped eggplant first and saute it.
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19
Once the eggplant begins to soften, add the mushrooms, leeks, carrot peels, onion and garlic.
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20
Saute for about 3-4 minutes on medium-high heat.
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21
Put the salmon on the center rack of the oven and low broil until done our fillets were on the small side and took about 4 minutes.
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22
Continue to saute the veggies.
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23
Once they are done to your liking, add the bok choy, stir to wilt it just a bit, remove pan from heat and cover it.
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24
Back to the sesame sauce: add the reserved 1-2 tablespoons of hot water and whisk.
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25
Pour the sesame sauce over the vegetable mixture and mix to combine.
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26
Plate the vegetable mixture and serve the broiled salmon filet on top.
