Salmon With Spiced Eggplant Broth

Ingredients

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 1/8-inch slices
• 2 carrots, cut into 1/8-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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    901 calories; 43 grams fat; 8 grams saturated fat; 20 grams monounsaturated fat; 9 grams polyunsaturated fat; 76 grams carbohydrates; 25 grams dietary fiber; 38 grams sugars; 57 grams protein; 96 milligrams cholesterol; 2230 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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 1/2 cups, about 30 minutes. Strain. Set aside.
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.
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 1/4 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.

1 hour