Salmon with eggplant

Salmon and eggplant in one dish, the aroma of curry, coconut milk, basil and lime makes it so unique. We love the Thai yellow curry paste in this dish, but any other kind of curry paste will work – just be sure to try it before using, curry mixes have different flavors and spiciness. If you don’t have curry paste, you can substitute curry powder instead. Serve with aromatic brown rice like basmati or jasmine.

Ingredients:

• 1 tablespoon canola oil
• 1 tablespoon + 1 teaspoon yellow Thai curry paste (see notes) or 1 teaspoon curry powder
• 2 garlic cloves, squeezed
• 1 medium eggplant (about 400g), cut into 1.5cm cubes
• 400 ml of light coconut milk
• 1 tablespoon fish sauce (see notes)
• 1 tablespoon light brown sugar
• 450 gr. fillet of salmon, preferably from the Pacific Ocean (see notes), cut into 2.5 cm pieces
• Two cups of peas in pods
• 1/2 cup chopped fresh basil
• 3 teaspoons lime juice

2. Pour coconut milk, fish sauce and brown sugar into a skillet. Bring everything to a boil, then add the salmon and peas. Reduce heat, cover skillet with lid, continue cooking, stirring occasionally, for about 5 minutes, until fish is tender and vegetables are tender. Remove from heat and season with basil and lime juice.

Note 2: wild salmon from the Pacific Ocean (Alaska, Washington) are fished according to all the rules, in places with a stable population.

Fish sauce is a flavorful and tangy Asian condiment made from fermented fish. Look for it in the Asian food section or shops that specialize in Asian food preparation. We use Low Salt Thai Kitchen Fish Sauce in our nutritional calculations.

Tip: To peel the skin of the salmon, place it on a clean cutting board, skin side down. Using a sharp, thin knife, separate the skin starting from the tail. Keep fillets at 30 ° angles when cutting the skin.

Vitamin C (30% DV), Potassium (20% DV); Vitamin A (19% DV), omega-3