Japanese-style baked salmon with eggplant and rosemary

Votes: 9

How to Make - Japanese Baked Salmon with Eggplant and Rosemary

Time: 40 min.
Complexity: easily
Servings: 4

Baked salmon with eggplant and rosemary, Japanese style - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 salmon fillets (approximately 140 g each)
2 eggplants, cut in half
Cooking spray
Salt and ground black pepper
1/4 cup fresh lemon juice
1 tbsp. l. rice wine (mirin)
1 tbsp miso paste
1 tbsp. l. olive oil
2 crushed cloves of garlic
2 teaspoons chopped fresh rosemary leaves
1/4 cup chopped cilantro leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, eggplants, lemon juice, mirin (rice wine), miso (soybean paste), garlic, rosemary, cilantro

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F) with fan-assisted baking spray. Spray a large baking dish with cooking spray.

Season the fish with salt and pepper and place in a baking dish. In a small bowl, combine the lemon juice, rice wine, and miso paste. Brush the mixture all over the fish.
Score the eggplant slices, but do not pierce the flesh. In a large bowl, combine the eggplant, oil, garlic, rosemary, and salt and black pepper to taste. Stir. Place the eggplant next to the fish slices (or on a separate baking sheet if space is tight).

Bake the fish and eggplant for 20-25 minutes, until soft.

Serve 4 salmon fillets sprinkled with cilantro and topped with eggplant. Use the remaining fish for cooking. Salad with salmon and apples.

Author of the recipe - Robin Miller is a food writer and nutritionist.

Categories:

recipe / Dinner / Main courses / Vegetables and mushrooms / Fish and seafood / Japanese cuisine

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