A light yet flavorful dish that’s perfect for hot summer days.
This refreshing and savory dish features pan-seared salmon, tender eggplant, and maitake mushrooms, all soaked in a soy-based marinade infused with ginger and vinegar. It's delicious served warm or chilled, and the flavor deepens as it sits. Great for whetting your appetite during hot weather!
10 minutes
Sako
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 salmon fillets (about 4 oz. each)
- 1 small Japanese eggplant
- 1 pack of maitake mushrooms (about 4.5 oz.)
- salt, to taste
- potato starch (or cornstarch), as needed
- vegetable oil, as needed
- chopped green onions, for garnish
- A2 tbsp. soy sauce
- A2 tbsp. rice vinegar
- A2 tbsp. sugar
- A1 tbsp. ponzu sauce
- A1 slice of fresh ginger, grated (or 1 tsp. grated ginger)
INSTRUCTIONS
Preparation
Sprinkle salt on the salmon fillets and let them sit for 10 minutes. Pat dry with paper towels, then lightly coat with potato starch.
Mix all ingredients from group A (soy sauce, rice vinegar, sugar, ponzu, and ginger) in a bowl to make the marinade.- 1
Tear the maitake into bite-sized pieces.
Cut off the green part at the top of the eggplant (stem and calyx) and slice it in half lengthwise. Score the skin side with shallow cuts about 1/4 inch apart, and cut into bite-sized pieces. (No need to soak it in water if cooking right away.) - 2
Cook eggplant: Heat vegetable oil in a skillet over medium heat. Place the eggplant skin-side down and cook for 2 minutes, then flip and cook for another 2 minutes. Transfer to paper towels briefly, then immediately soak in the marinade.
- 3
Cook salmon and mushrooms: Add more oil to the pan. Cook the salmon and maitake mushrooms until browned and tender.Soak them in the marinade while still hot.
- 4
Serve: Plate the salmon, eggplant, and mushrooms. Spoon some of the marinade over the top and garnish with chopped green onions.
RecipeID
82
Tips & Notes
・For best results, soak the hot, freshly cooked ingredients in the marinade while still warm to help them absorb flavor.
・Turn them occasionally while marinating.
・You can chill the dish before serving for a cool and refreshing meal.
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Based in Osaka Prefecture. Licensed nutritionist. I’m a mother of two who enjoys cooking, baking, food styling, and table coordination, while also working in recipe development and other food-related projects. On Instagram, I share photos of nutritious, family-friendly dinners that bring smiles to my loved ones. Here on Nadia, I focus on delivering delicious recipes that anyone can enjoy.