Salmon Eggplant Curry Recipes

BROILED SALMON WITH CURRIED EGGPLANT CHUTNEY AND STEAMED HARICOTS VERTS AND POTATOES

Steps:

• In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, and cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, uncovered, stirring occasionally, 20 minutes, or until most of liquid is evaporated. Season mixture with salt and stir in parsley. Cool chutney to room temperature. Chutney may be made 1 week ahead and chilled, covered.
• Preheat broiler.
• In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoon brown sugar, and salt to taste and add salmon, turning to coat. Arrange fish, skin side down, on rack in broiler pan and broil about 4 inches from heat 7 minutes, or until just cooked through. Discard skin.
• Serve fish with chutney and haricots verts and potatoes.

SALMON & EGGPLANT CURRY

Steps:

• Heat oil in a large skillet over medium heat.
• Add curry paste (or powder) and garlic and cook, stirring, until fragrant, about 1 minute.
• Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes.
• Add coconut milk, fish sauce and brown sugar to the pan; bring to a boil; stir in salmon and snow peas.
• Reduce heat to a simmer, cover and cook, stirring occasionally, until the salmon is cooked through and the peas are tender-crisp, about 5 minutes.
• Remove from heat; stir in basil and lime juice.