Japanese-style baked salmon with eggplant and rosemary – detailed cooking recipe. Share with friends: 
Dish Photography: Robin Miller Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 pcs salmon fillet (approximately 140 gr. each)
- 2 eggplant cut in half
- Cooking spray
- Salt and ground black pepper
- 1/4 Art. fresh lemon juice
- 1 tbsp. l rice wine (mirin)
- 1 tbsp. l miso paste
- 1 tbsp. l olive oil
- 2 minced cloves of garlic
- 2 tsp chopped fresh rosemary leaves
- 1/4 Art. chopped cilantro leaves
Recipes with similar ingredients: salmon, eggplant, lemon juice, mirin (rice wine), miso (soya paste), garlic, rosemary, cilantro
Recipe preparation:
- Preheat the oven to 200 ° C. Sprinkle a big a baking dish with a culinary spray. Salt, pepper the fish and put in a baking dish. In a small bowl, mix the lemon juice, rice wine and miso paste. Lubricate all fish with this mixture.
- Garnish the eggplant slices with notches, but do not pierce the flesh. In a large bowl, combine eggplant, oil, garlic, rosemary, and also salt and black pepper to taste. Shuffle. Lay out the eggplant next to fish slices (or on a separate baking sheet, if left little space). Bake fish and eggplant for 20-25 minutes until they are will become soft. Serve 4 salmon fillets, sprinkled with cilantro, with eggplant. Use the remaining fish to make Salad with salmon and apples.
