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Salmon Masala

Imperial
Ingredients
2 cans (170g ea)   Gold Seal Skinless, Boneless Sockeye Salmon, drained
3
Large eggplants cut in ¼” rounds
1 tsp (5ml)
Cayenne pepper
2
Large onions, cut in thick slivers
6 tbsp (90ml)
Extra virgin olive oil
1 tsp (5ml)  
Curry powder
1
Large tomato, large dice
¼ tsp (1ml)
Salt
  • Directions   

    1. Preheat oven to 350 degrees.
    2. In a large bowl combine egg plant, onion, salt, cayenne, curry powder and olive oil.Mix well.
    3. Bake on parchment lined baking sheet for 25 minutes turning twice.
    4. Layer cooked eggplant on a serving tray and add diced tomatoes, sprinkle salmon over the top and serve.

  • YIELD:

    Serves 6

    TIME:

 

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