Name: Curried Salmon with Eggplant Puree & Lemony Arugula
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 3 eggplants; 3 cloves garlic; 1 ½ lemons; 1.02 kg salmon fillet; black pepper; curry powder; Dijon mustard; extra virgin olive oil; salt; virgin coconut oil

Curried Salmon with Eggplant Puree & Lemony ArugulaCurried Salmon with Eggplant Puree & Lemony Arugula — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

3 eggplants

3 cloves garlic

1 ½ lemons

1.02 kg salmon fillet

black pepper

curry powder

Dijon mustard

extra virgin olive oil

salt

virgin coconut oil

Instructions

Preheat the oven to the broil setting and position the rack in the upper third of the oven.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Halve the eggplants lengthwise and place the halves cut-side-up in a baking dish.

Place the eggplants in the oven and broil until browned on top, 4 to 5 minutes. Then, flip the halves over and continue to broil until the flesh is tender, another 8 to 10 minutes. Once done, remove from the oven and set aside to cool.

Juice the lemons; divide evenly between a small bowl and a medium salad bowl.

To the lemon juice in the salad bowl, add olive oil, Dijon, salt, and pepper; whisk together.

Add the arugula to the salad bowl and toss to thoroughly coat with the dressing; set aside.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the salmon dry with paper towels and place on a plate; rub with curry powder, salt, and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Carefully place the salmon, skin-side-down, in the skillet; cook until the flesh is opaque and flaky, 3 to 4 minutes per side (depending on thickness). Once done, transfer the salmon to a plate.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the small bowl with the lemon juice.

Scoop the eggplant flesh out of the skin and transfer to a small saucepan; discard the skin.

To the eggplant, add the lemon juice and garlic mixture, olive oil, salt, and pepper; purée the mixture with a hand blender or mash with a potato masher until smooth.

To serve, divide the eggplant purée between plates, place the salmon on top, and add the arugula salad on the side. Enjoy!

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