Miso-marinated salmon with tofu and eggplant

Too few ratings

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
57g
Fat
27g
Carb
12g

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.
  • 2 miso paste
  • 150 ml water (hot)
  • 20 ginger
  • 2 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!
  • 1 onion
  • 2 cloves garlic
  • 1 eggplant
  • 300 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!