Salmon with Broiled Curried Eggplant

The eggplant becomes soft and very creamy and works well with the salmon.

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Yield1 serving
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 Small Side Salad with Dressing - (see recipe in sides and snacks)
  • 1 medium Eggplant - (about 1 1/2 pounds) cut in 1/2 inch rounds
  • 15 Cherry tomatoes
  • 1 tsp Dr. Sears' Zone Extra Virgin Olive Oil (plus olive oil spray)
  • 1 tsp Curry - to taste
  • 3 oz Salmon
  • Salt and Pepper - To Taste
Calories 385
Total Fat 12g
Carbohydrates 50g
Fiber 25g
Protein 26g

Instructions

  1. Make the salad first and set aside.
  2. Preheat the broiler to 450ºF and set the rack about 4-5 inches below the broiler unit.
  3. Cut off end of eggplant at stem side. Cut eggplant into no thicker than half-inch slices.
  4. Line a baking sheet with foil and spray with olive oil cooking spray.
  5. Lay the eggplant pieces on aluminum foil. Give them a quick spray and sprinkle with curry, salt and black pepper to taste.
  6. Place the salmon on a broiling pan, which has also been sprayed. Now spray the salmon with cooking spray.
  7. Rub the olive oil into the salmon and sprinkle with salt and pepper.
  8. Put the salmon and eggplant in the oven.
  9. Cook the eggplant for 2-3 minutes, remove from oven, add halved cherry tomatoes to cookie sheet and put back in the oven for an additional 2-3 minutes.
  10. Check the salmon.  It  should be cooked about half way at this point, taking a total of 5-7 minutes (depending on thickness).
  11. Turn eggplant slices with tongs, spray with olive oil cooking spray, and continue to broil another 2-3 minutes. They should turn slightly brown and curl up a bit on the edges. The tomatoes will be quite soft. The eggplant becomes soft and very creamy.
  12. Serve with salmon fillet.
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