Pan-roasted salmon with minted baba ghanoush and honeyed yoghurt dressing
Ingredients
- 2 6-ounce fillets of salmon, trimmed, cleaned and skin on
- 1 cup of your favorite store bought baba ghanoush
- 1/4 cup of thick, natural yoghurt
- 1/2 teaspoon chopped fresh parsley
- 1/2 teaspoon chopped fresh mint
- Zest of 1/4 of a lemon
- 1/4 cup canned chickpeas
- 1/4 cup edamame
- 1/2 teaspoon honey
- 1 teaspoon butter
- Splash of olive oil
- Salt and pepper
Directions
- In a nonstick pan add a splash of olive oil, season your salmon with salt and cook skin side down over low heat until the skin becomes a deep golden brown and crisp.
- In the last minute of cooking, put a lid over the salmon and allow heat to gently cook the top third of the fish.
- While the salmon is cooking, take your room temperature baba ghanoush and add mint, parsley and a splash of olive oil.
- Next, grab your yoghurt. If the yoghurt is not thick enough, strain overnight in a cheesecloth. Add honey to yoghurt and stir well.
- Once the salmon is cooked, remove from the pan, add in the chickpeas, edamame, a little butter and toss gently until heated through, and season with salt and pepper
- To plate, take a heated tablespoon of the baba ghanoush mixture and place off center on your serving plate.
- Using the back of your spoon, give a swift swoosh to the baba ghanoush on the plate, drizzle a little bit of the yoghurt dressing, and place the salmon part into the baba ghanoush and part into the yoghurt dressing.
- Take some of the vegetables and sprinkle over the salmon. Top with lemon and a drizzle of olive oil, and serve!
