Wednesday, June 10, 2020

Salmon with Eggplant Paprikash

My father gave me a bunch of organic, homegrown eggplant.  I already made one of my favorite recipes, tortang talong, with it and I didn't want to make it again.  I have this problem where I will have something over and over again until  get sick of it and don't want to have it for a long time. 

I made this really good chia seed pudding three or four years ago.  It was so delicious, that I made it again and again, until I had enough.  Until today, I'm still tired of it.  I don't want to do that with tortang talong.  Here's my post about tortang talong, if you're interested.

So, I searched recipes for eggplant and found this Salmon Paprikash.  Here's the link to the original recipe:  I didn't have fresh tomatoes on hand, and made some modifications. It was pretty good. 

Here's my version.

  • 1/2 onion, sliced
  • 2 cloves garlic, sliced
  • 2 eggplants, chopped into 1-2 inch pieces
  • 1 Tablespoon paprika
  • 1 Tablespoon tomato paste 
  • 2 cups water
  • 1 salmon filet, 4-5 ounces
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
  1. Prepare ingredients as described above (chop, slice, etc.)
  2. Heat pan. Add onion and garlic and stir fry until fragrant.
  3. Season salmon with salt, pepper, and olive oil. Rub in and airfry at 400 degrees for 20 minutes.
  4. Add eggplant to pan with onions and garlic.
  5. Add paprika, tomato paste, and water to pan.
  6. Season with a dash of salt, pepper, and dried parsley.
  7. simmer until liquid is reduced and thickened.
  8. Top with airfried salmon.
  9. Enjoy!

Watch me make it.

IG: @abundanceofvegetables
IG post of this video: Salmon with Eggplant Paprikash (sped up for IG)
YouTube post of this video: Salmon Paprikash (full video with captions)

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