Curried Salmon with Eggplant Puree & Lemony Arugula.

  • 1 (5 oz) pkg
    baby arugula
  • 2
    eggplants
  • 2 cloves
    garlic
  • 1
    lemon
  • 1 ½ lb
    salmon fillet
  •  
    black pepper
  •  
    curry powder
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat the oven to the broil setting and position the rack in the upper third of the oven.
  • 2
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    1 (5 oz) pkg baby arugula
    2 eggplants
    1 lemon
  • 3
    Halve the eggplants lengthwise and place the halves cut-side-up in a baking dish.
  • 4
    Place the eggplants in the oven and broil until browned on top, 4 to 5 minutes. Then, flip the halves over and continue to broil until the flesh is tender, another 8 to 10 minutes. Once done, remove from the oven and set aside to cool.
  • 5
    Juice the lemon; divide evenly between a small bowl and a medium salad bowl.
  • 6
    To the lemon juice in the salad bowl, add olive oil, Dijon, salt, and pepper; whisk together.
    1 tbsp extra virgin olive oil
    ½ tsp Dijon mustard
    ½ tsp salt
    ¼ tsp black pepper
  • 7
    Add the arugula to the salad bowl and toss to thoroughly coat with the dressing; set aside.
  • 8
    Preheat a skillet over medium-high heat.
  • 9
    While the skillet heats up, pat the salmon dry with paper towels and place on a plate; rub with curry powder, salt, and pepper on both sides.
    1 ½ lb salmon fillet
    2 tsp curry powder
    1 tsp salt
    ½ tsp black pepper
  • 10
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 11
    Carefully place the salmon, skin-side-down, in the skillet; cook until the flesh is opaque and flaky, 3 to 4 minutes per side (depending on thickness). Once done, transfer the salmon to a plate.
  • 12
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the small bowl with the lemon juice.
    2 cloves garlic
  • 13
    Scoop the eggplant flesh out of the skin and transfer to a small saucepan; discard the skin.
  • 14
    To the eggplant, add the lemon juice and garlic mixture, olive oil, salt, and pepper; purée the mixture with a hand blender or mash with a potato masher until smooth.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 15
    To serve, divide the eggplant purée between plates, place the salmon on top, and add the arugula salad on the side. Enjoy!