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If you don't want to use salmon steaks, you can substitute canned salmon, just purchase the type in water and drain it thoroughly before using.
Minced garlic can be purchased in jars in the refrigerated section of most larger grocery stores.
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| Alaskan Salmon Toss |
Ingredients
(4 servings - 223 calories per serving)
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| 1 lb |
salmon cut into 1-inch chunks |
| 1 small |
eggplant |
| 1 medium |
onion (slivered) |
| 1 clove |
garlic (minced) |
| 3 small |
zucchini (sliced) |
| 3/4 lb |
plum tomatoes (coarsely chopped) |
| 1/4 cup |
parsley (minced) |
| 6 tbsp |
olive or vegetable oil |
| 1 tbsp |
fresh basil (chopped) |
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- Preheat oven to broil (550 degrees).
- Slice unpeeled eggplant into 1/2-inch slices.
- Brush both sides of the eggplant slices with oil.
- Place oiled eggplant on cookie sheet.
- Place in oven and bake until golden brown.
- Remove from oven and turn over slices.
- Return to oven and bake until golden brown.
- In large skillet, heat oil and coat sides and bottom of pan.
- Add onion and saute until slightly softened.
- Add garlic and saute for 1 minute.
- Transfer garlic and onion to bowl with eggplant.
- Add a little more oil to the skillet.
- Saute zucchini until tender.
- Remove from skillet and add to bowl with other cooked vegetables.
- Add salmon to skillet and saute for 2 minutes.
- Remove from skillet and add to bowl with cooked vegetables.
- Add a little bit more oil to the skillet.
- Add tomatoes, basil, and parsley and saute until tomatoes are soft (approximately 10 minutes).
- Add contents of the bowl to the skillet.
- Simmer gently for 8 minutes.
- Serve hot over pasta, if desired.
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