Ingredients
Units
Scale
For the Salmon and Veggies
- 16 ounces salmon
- 7 stalks celery – cut on a bias
- 2 eggplant – I use 2 small Chinese eggplants
- 2 tablespoons olive oil
- kosher salt
- 1/3 cup water
For the Garlic Soy Chili Oil Sauce
- 2 cloves garlic – minced or grated
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon black vinegar
- 1 teaspoon honey
- 1 tablespoon chili oil
Instructions
- Prep your veggies – chop the celery on a bias into about 1/2″ thick, and roll cut the eggplant. Mince the garlic for your sauce if you prefer this over grating.
- Add the veggies to a mixing bowl and toss with 2 tablespoons of neutral oil and 2 big pinches of salt. If you’re using less veggies (this should be around 4-5 cups raw), add a big less oil and salt. Let this sit while you work on prepping the salmon.
- Slice the salmon into 3 ounce portions and salt.
- In a large pan or pot with a cover, add 2 large pieces of parchment paper. You might need a third since there is quite a bit of volume to cover with all the veggies. Add all the veggies directly onto the parchment paper and add the water inside the parchment paper. Add the salmon on top the veggies. Drizzle with another tablespoon of neutral oil, then bring the parchment together to seal the veggies and fish. Cover with the lid and turn the heat to medium high. If you have an electric stove or really hot stove, start on medium heat. Cook for 15-20 minutes, checking the doneness of the fish at 15 minutes.
- As this is cooking, make the sauce. Combine everything in a bowl and whisk together.
- Once the salmon is cooked (the veggies should also be cooked at this time), plate over rice or quinoa and drizzle the sauce on top of the salmon and veggies. Serve immediately and enjoy!