Manuka Salmon with Eggplant Kasundi
With staying at home being more of a thing these days, cook-your-own romantic meals are becoming more and more popular. The great thing about this one is that it's not only easy to cook and incredibly tasty but it's also packed full of nutrients and vitamins with the goodness and benefits of manuka honey in not one but two of the meal elements.
Salmon is one of our favourite things to cook (and to eat!), because of it's intense, rich flavour and the amount of brain feeding omega 3 that you get. Did you know you should eat fish at least twice a week for optimal omega 3 consumption, to keep your brain healthy and nimble?
The accompanying Kasundi is an aromatic eggplant dish that adds spice and heat to the meal (and it can be stored in jars in the fridge to use in other meals) and when paired with a classic crispy roasted potato, you have a delicious meal that can be enjoyed with a glass of rosé and a candle burning in the background. Aaaah, bliss!
SALMON
4 Salmon Fillets, boneless and skinlessSalt and pepper to taste
1/4 cup flour
2 Tbsp olive oil
1/4 cup raw Manuka honey
2 Tbsp soy sauce
1 lemon, cut into wedges
KASUNDI
1/4 cup olive oil
1 eggplant (aubergine), cut into rough chunks
1 onion, coarsely chopped
2 tsp mustard seeds
1 tbsp finely chopped fresh ginger
2 long fresh green chillies, seeded, finely chopped
2 garlic cloves, coarsely chopped
1 tbsp cumin seeds
2 tsp paprika
1/2 tsp turmeric powder (or try using a chunk of grated fresh turmeric root)
Around 6 medium tomatoes, diced
1/4 cup raw Manuka honey
2 tbsp apple cider vinegar
POTATOES
5 large potatoes, leave the skin on
1 cup olive oil
Salt and pepper to taste, or try garlic salt
Honey Soy Glazed Salmon
1
To make the glaze: Combine 1/4 cup honey and 2 Tbsp soy sauce. Stir until well combined and set aside.
2
Season both sides of your boneless, skinless salmon fillets with salt and pepper. Pour 1/4 cup flour into a shallow plate and cover both sides of salmon in flour, shaking off excess flour.
3
Heat a pan over medium heat and add 2 Tbsp light olive oil.Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Fry salmon on the first side for 3 minutes, turn and fry second side another 3 minutes. Glaze should be caramelised and salmon should be just cooked through.
Spiced Eggplant Kasundi
1
Heat oil in a large saucepan over high heat until smoking. Cook half the eggplant, stirring, for 5 minutes or until golden.
2
Use a slotted spoon to transfer to a plate. Repeat with remaining eggplant, reheating the pan between batches.
3
Reduce heat to medium. Cook the onion, stirring often, for 3 minutes or until golden. Add mustard seeds and cook, stirring, for 2 minutes or until the seeds start to pop. Add the ginger, chilli and garlic. Cook, stirring, for 1 minute or until soft. Add the cumin, paprika and turmeric and stir to combine.
4
Add the eggplant, tomato, sugar and vinegar and reduce heat to low. Simmer, stirring, for 30 minutes or until the mixture thickens. Season with salt and pepper. Set aside to cool slightly.
1
Cover the oven tray with olive oil – around 1/2 cup. Chop 5x large potatoes into 2cm chunks – or half 10 baby potatoes and pop on oven tray on top of oil.
Sprinkle with salt and pepper. Using your hands, toss the potato chunks through the oil and seasoning.
Make sure you have a single layer of potato on the tray so you get crispy bits.
Bake at 392˙F / 200˙C for 45 minutes or until crunchy and golden.
When your salmon, kasundi and crispy potatoes are ready, pop them together on a plate with acuple of lemon or lime wedges and a sprinkle of paprika for enjoying. Light a candle, pour a glass of wine... bon apetite!
