Miso-marinated salmon with tofu and eggplant

Based on 1 ratings
Tiffany's

Tiffany's

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2 tbsp miso paste
salmon fillets
300 g silken tofu
eggplant
150 ml water (hot)
20 g ginger
onion
2 cloves garlic
olive oil for frying
Metric
Imperial

Utensils

  • large bowl
  • cutting board
  • knife
  • frying pan
  • cooking spoon

Nutrition per serving

Cal
515
Protein
57 g
Fat
27 g
Carb
12 g
  • Step 1/2

    Dissolve miso paste in hot water in a large bowl. Peel and chop ginger and add to the bowl along with salmon fillets. Set aside to marinate.
    • miso paste
    • 150 ml water (hot)
    • 20 g ginger
    • salmon fillets
    • large bowl
    • cutting board
    • knife

    Dissolve miso paste in hot water in a large bowl. Peel and chop ginger and add to the bowl along with salmon fillets. Set aside to marinate.

  • Step 2/2

    Finely mince onion and garlic and cube eggplant. Add olive oil to a frying pan set over medium-high heat and fry onion, garlic, and eggplant for approx. 5 min. Add the salmon and miso marinade to the pan, turn heat to medium-low, cover, and let simmer until salmon is cooked through, approx. 15 min. Cube silken tofu, add to the pan, and cook for another 2 min., then serve. Enjoy!
    • onion
    • 2 cloves garlic
    • eggplant
    • 300 g silken tofu
    • olive oil for frying
    • frying pan
    • cooking spoon

    Finely mince onion and garlic and cube eggplant. Add olive oil to a frying pan set over medium-high heat and fry onion, garlic, and eggplant for approx. 5 min. Add the salmon and miso marinade to the pan, turn heat to medium-low, cover, and let simmer until salmon is cooked through, approx. 15 min. Cube silken tofu, add to the pan, and cook for another 2 min., then serve. Enjoy!