Salmon: • 2 cups (500 mL) julienned fresh salmon fillet • 3 Tbsp. (45 mL) horseradish, prepared • 1⁄4 cup (60 mL) sweet soy sauce • 1 tsp. (5 mL) grated fresh ginger Eggplant: • 2 eggplants, cut in 1⁄4-inch (1-cm) strips • 2 tsp. (10 mL) sea salt • 1⁄4 cup (60 mL) olive oil • 1 tomato, finely chopped
- Mix together the salmon and the marinating ingredients, let stand overnight in fridge.
- Brush eggplant with olive oil, and sprinkle with salt.
- Stir-fry eggplant over hot heat.
- During last 3 minutes, toss in marinated salmon and finely chopped tomatoes.
The marinated salmon, stir-fried alone and then chilled, is also perfect tossed on a fresh green salad. Makes 4 servings.