Spicy Eggplant, Onion and Bell Pepper Stir Fry with Over the Top Southeast Asian Crusted Salmon

Spicy Eggplant, Onion and Bell Pepper Stir Fry with Over the Top Southeast Asian Crusted Salmon

You only have 30 minutes to make dinner on a Tuesday, but you had 15 minutes in the morning before you left for the day. Try this prep ahead, "cook quickly" recipe for a Pan Asian dinner you will make again and again.  Crusting the salmon after it's marinated with the Southeast Asian Over the Top is a step you don't want to miss.

Take some chef's poetic license and mix up your vegetables using mushrooms and zucchini as well.  Double the amount of sauce if you want extra for drizzling at the table.

Spicy Eggplant, Onion and Bell Pepper Stir Fry with Over the Top Southeast Asian Crusted Salmon Recipe

By Laura Briscoe
Prep time: Twenty minutes
Cook time: Twenty minutes
Servings: Serves 2-3

Ingredients

  • 3 cloves garlic, crushed
  • 1 T ginger paste (yes, from the tube!)
  • 1 sweet onion, peeled and thickly sliced
  • 1 red or yellow bell pepper, medium dice
  • 1 Chinese eggplant, sliced 1/3 inch thick on the bias
  • 1 1/2 cups Napa cabbage, thinly sliced
  • 1/4 cup edamame, shelled
  • For the Sauce
  • 1/2 cup Hoisin Sauce
  • 1 T soy sauce (can sub gluten free or liquid aminos)
  • 3 T sambal oelek
  • 1 T sesame oil
  • To marinade the salmon
  • 1 T mirin
  • 2 T liquid aminos or soy sauce
  • 2 T brown sugar
  • 1/2 T fish sauce
  • 12 oz salmon fillet
  • 1 t white miso per fillet
  • 1 T Over the Top Southeast Asian
  • Sunflower oil, to stir fry

Instructions

  • Combine the marinade ingredients, place in a bag with salmon and marinate overnight.
  • Combine the hoisin sauce ingredients and set aside
  • Heat a wok over high heat. Add 3 T of sunflower oil
  • Add the eggplant, season lightly with salt, and cook until browned on the edges. You may need to add more oil.
  • Add the onion and continue to cook until limp.
  • Add the red bell pepper, the cabbage, the garlic and ginger. Continue to cook until cabbage is limp.
  • While eggplant is cooking, remove salmon from marinade. Spread one teaspoon of white miso paste over each fillet, then firmly press Over the Top Southeast Asian blend on the fish.
  • Place salmon on a parchment lined sheet tray and roast in a preheated 375 degree oven for about 9 minutes, depending on thickness of the salmon.
  • Just before salmon is done, heat the vegetables and toss with the hoisin sauce blend, tossing everything is evenly coated.
  • Serve hot, although it's also really good cold!

Referenced products

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