Salmon Salad with Roasted Eggplant and Pepper

Inspired by, recipe by Chef Chuck Wiley, Café ZuZu at Hotel Valley Ho. I like all ingredients, but made salad, not main dish.

Yield:  4 servings

2 large red and yellow bell peppers
1 tbsp. capers
1 garlic clove, minced
salt & pepper
2 tbsp. balsamic vinegar, divided
2 Japanese eggplant, trimmed and sliced
4 ea. salmon fillets (approx. 5-6 oz. each), bones removed
2 cups baby spinach
1 tbsp. goat cheese
1 tbsp. olive oil

Bake or grill peppers until blackened; cover and let cool. Remove skins and seeds, cut into strips, add capers, garlic, salt and black pepper to taste. Mix well and set aside.

Bake, grill or fry eggplant slices until tender and brown on both sides. Add balsamic vinegar, salt and pepper to taste.

Season the salmon fillets and bake, grill or poach it for ready.

Place spinach on a platter. Add salmon, peppers and eggplant on top. Sprinkle the goat cheese on top of the eggplant.

Wisk 1 tbsp. balsamic vinegar and olive oil, pour on salad. Serve warm or cold.

1 serving equals 163 calories

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