Stir-Fry Salad with Salmon

Start by sweating your eggplant: Cut it into slices (peel on) and lay it out on a cutting board or baking sheet; sprinkle salt over the slices. Let it sit for about 15-20 minutes, then flip the slices and repeat.

While the eggplant is sweating, prepare the Sesame Sauce. (This recipe is essentially the same as The Pioneer Woman’s sauce for her Simple Sesame Noodles. I use grapeseed oil instead of canola and I did not use green onions.)

Mix all of the sauce ingredients in a bowl (everything except for the hot water) and whisk. Set aside.

Next, prep all of the vegetables for the stir-fry salad. For the carrots, using a carrot peeler, peel each carrot completely until there is nothing left to peel. (You want to end up with a pile of peels, which you will saute later). Place the ‘shreds’ into a bowl.

Once the eggplant is done sweating, rinse it, pat it dry and chop.

Prepare your salmon: The fillets I used had skin on one side. Rub the fish side of each filet with 1/2 a teaspon of olive oil and sprinkle with salt and pepper. Set them on a broiling pan, skin side down.

Pre-heat your oven to low broil.

Heat a large skillet and add 1/2 tablespoon of grapeseed oil (or olive or canola oil). Add the chopped eggplant first and saute it. Once the eggplant begins to soften, add the mushrooms, leeks, carrot peels, onion and garlic. Saute for about 3-4 minutes on medium-high heat.

Put the salmon on the center rack of the oven and low broil until done – our fillets were on the small side and took about 4 minutes.

Continue to saute the veggies. Once they are done to your liking, add the bok choy, stir to wilt it just a bit, remove pan from heat and cover it.

Back to the sesame sauce: add the reserved 1-2 tablespoons of hot water and whisk. Pour the sesame sauce over the vegetable mixture and mix to combine.

Plate the vegetable mixture and serve the broiled salmon filet on top.