Salmon With Spiced Eggplant Broth

Name: Salmon With Spiced Eggplant Broth
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 shallots, peeled and minced; 2 tablespoons rice wine vinegar; 1 tablespoon fresh lemon juice; ¼ teaspoon salt; 1 teaspoon freshly ground pepper; 2 tablespoons olive oil; 1 tablespoon olive oil; 2 cloves garlic, peeled; 4 Japanese eggplants, diced; 1 small onion, peeled and diced; 1 carrot, peeled and diced; ¼ cup rice wine vinegar; 1 quart chicken or vegetable broth, homemade or low-sodium canned; 4 sprigs fresh oregano; 2 tablespoons olive oil; 4 large raw artichoke hearts, cut into ⅛-inch slices; 2 carrots, cut into ⅛-inch slices on the bias; 1 cup eggplant broth; ½ teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 8 shallots, peeled and sliced; 3 tablespoons dried currants; 4 6-ounce salmon fillets; ½ cup minced parsley leaves

By Molly O’Neill

Published September 26, 1992

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; Puck's Pluck

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Ingredients

Yield:Four servings

THE VINAIGRETTE

3 shallots, peeled and minced
2 tablespoons rice wine vinegar
1 tablespoon fresh lemon juice
¼ teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil

THE BROTH

1 tablespoon olive oil
2 cloves garlic, peeled
4 Japanese eggplants, diced
1 small onion, peeled and diced
1 carrot, peeled and diced
¼ cup rice wine vinegar
1 quart chicken or vegetable broth, homemade or low-sodium canned
4 sprigs fresh oregano

THE SALMON

2 tablespoons olive oil
4 large raw artichoke hearts, cut into ⅛-inch slices
2 carrots, cut into ⅛-inch slices on the bias
1 cup eggplant broth
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
8 shallots, peeled and sliced
3 tablespoons dried currants
4 6-ounce salmon fillets
½ cup minced parsley leaves

Ingredient Substitution Guide

Preparation

Step 1
To make the vinaigrette: Combine the shallots, vinegar, lemon juice, salt and pepper in a glass or ceramic bowl. Whisk in the olive oil. Set aside.
Step 2
To make the eggplant broth: Heat olive oil in a saute pan over medium-low heat. Add the garlic and cook until soft, about 10 minutes. Remove and discard. Add eggplant, onion and carrot and saute over high heat until golden, about 5 minutes. Add vinegar and simmer until it glazes the pan. Add chicken or vegetable broth and oregano. Simmer until reduced to about 2 ½ cups, about 30 minutes. Strain. Set aside.
Step 3
Prepare the grill. Heat the oil in a seasoned cast-iron skillet over high heat until it begins to smoke. Add the artichokes and carrots and saute, stirring constantly, until seared, about 3 minutes. Add the eggplant broth, salt, pepper, shallots and currants. Lower the heat and simmer for 5 minutes.
Step 4
Pour broth into a saucepan and simmer. While the broth is simmering, grill the salmon over hot coals until medium rare, about 2 to 3 minutes per side. Pour ¼ of the broth into each of four bowls. Add the salmon and top with the vegetables. Drizzle with 1 tablespoon of the vinaigrette and garnish with parsley.