I stopped at the local farmer’s market on Wednesday where there was an assortment of vegetables including fresh organic eggplant, arugula, basil, tomatoes, potatoes and so much more. I ended up buying some small eggplant, arugula and some basil. Of course, I knew not what I would do with these items…I just knew that the veggies were appealing and the prices were great!
My next stop was to the seafood market where I got some beautiful wild Salmon. I love salmon. The intense color and the Omega-3 goodness of that fish gets me so excited. As I left the market with salmon in hand, I knew what to make for dinner!
Here is the recipe for Baked Salmon atop Arugula with Eggplant and Alfredo (photo courtesy of Maria Takumi)
- salmon, but works with rainbow trout as well, for their mild flavor
- heavy whipping cream, 1 pint
- parmesan cheese, 8 oz, shredded
- arugula or other greens such as spinach
- red wine vinegar
- extra virgin olive oil
- 2 fresh lemons
- stick of butter
- 4 small eggplants or 1 large eggplant
- salt, to taste
- pepper, to taste
- basil, to garnish
Preheat the oven to 350 degrees for the fish
Season the fish with a little salt, pepper, olive oil and lemon juice. Make sure that your pan is non-stick or sprayed with Pam or brushed with olive oil to avoid sticking. I also like to add a couple of lemon slices on top of the fish.
Once the oven is ready, place the fish inside. I don’t like my salmon overly done, so I cook it for about 20 minutes or so.
While the fish is cooking thinly slice the eggplant into rounds and sprinkle with salt to get the bitter taste out. You will notice that the eggplant will start to sweat after awhile. That is the salt removing that bitter taste. Coat a dish with oil and season eggplant with salt, pepper and lemon juice and place in oven until the edges begin to wrinkle
For the alfredo sauce, get a skillet. Turn on med to med hi heat. Add 1 pint of heavy whipping cream, and one stick of butter. Stir until butter melts into cream. I like to add a drop of Zatarain’s liquid crab boil for extra kick. Add shredded parmesan, not grated. You can find shredded parmesan (shredded melts well) in the cheese section of your local grocer. If you have time, you can grate your own (it is less expensive). Add the cheese to the sauce and stir continuously but slowly letting the cheese dissolve into the sauce. Add some pepper and parsley after the sauce has thickened.
To prep the arugula, wash it thoroughly, and place in a bowl. Toss with olive oil and balsamic vinegar and a little salt and pepper.
To plate: Place arugula on the plate. Top with a piece of salmon, add eggplant. Drizzle alfredo on top.
Note: Pasta can also be added to this dish. However, I was full without the pasta.