Salmon with Eggplant Salad

and Labneh
Enjoy this delicious salmon with a tasty roasted eggplant and pepper salad on the side!
Cals 822 · Prot 56 · Carbs 60 · Fat 43
Low-Carb
Try Hello Chef Now
40 min
photo
Enjoy this delicious salmon with a tasty roasted eggplant and pepper salad on the side!
Cals 822 · Prot 56 · Carbs 60 · Fat 43
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salad
Eggplant
1 Piece
Red pepper
1 Piece
Yellow pepper
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Orange
1 Piece
Pomegranate molasses
20 Grams
Ketchup
20 Grams
Brown sugar
5 Grams
Walnuts
30 Grams
To serve
Skin-on salmon fillet
350 Grams
Salt
1 Tsp
Vegetable oil
1 Tbsp
Labneh
200 Grams
Fresh mint
10 Grams

Tips for fussy eaters

Serve with crusty bread.

Pro tip

Make the eggplant salad beforehand and allow it to cool down.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Veg

Preheat the oven to 200°C/ 180°C fan. Chop the eggplant into small chunks. De-seed and chop the red and yellow peppers into small chunks. Add the eggplants and peppers to a large baking tray with a generous drizzle of vegetable oil. Season liberally with salt. Roast for 25 min or until browned. 
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2 Make dressing

Juice the orange into a cup. Add the pomegranate molasses to a large bowl. Add 2/3/4 tbsp of the orange juice, the ketchupsugar and olive oil. Whisk until fully combined. Set aside. Roughly chop the walnuts
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3 Fry salmon

Meanwhile, portion the salmon. Season the salmon skin with salt. When the vegetables have cooked for at least 15 min, heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the salmon, skin-side down, and cook for 4 min until crispy. Once crispy, flip and cook for 3-4 min further.
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4 Toss

Once the eggplant and peppers are tender, add the lot to the dressing along with the walnuts and toss. 
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5 Serve

Serve the salmon over the eggplant salad with the labneh to the side. Garnish with the fresh mint leaves.

Tips for fussy eaters

Serve with crusty bread.

Pro tip

Make the eggplant salad beforehand and allow it to cool down.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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