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2
Dec
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Eggplant-Wrapped Salmon with Pomegranate |
It’s been a full week since Thanksgiving, and I never got around to the obligatory “Here’s what I’m thankful for” post. I guess I’ve just been a little busy. Horrible excuse, I know. But one could say I’ve been busy being thankful. Thankful for a loving husband and wonderful family to spend time with and do nice things for (more on that later); thankful for having the means to buy nice things for myself and others; thankful for my health and my capacity to keep taking care of my body. In other words, it was a jam-packed long weekend.
And if I may throw another out there, here’s something else I’ve had to be thankful for over the last 3+ years: all of the good things that come from blogging. Sure, there were other ways to share and discover new recipes before this form of social media took over kitchens everywhere. Remember newspapers, PBS cooking shows, and recipe chain letters? Of course they still exist, but I’d be willing to bet that writers and fans of food blogs have exponentially increased access to a wealth of recipes around the world. And as a result, are cooking things far different than what they grew up with, and impacting the others in the process.
Don’t believe me? Take this example. A while back the writer of The Taste Space discovered my little place on the web and left me a sweet note. It only took a quick peak at that blog revealed gorgeous photos and beautiful Mediterranean-inspired ingredients, and I immediately began following. Very soon after that, she posted a recipe for eggplant and salmon with a pomegranate glaze, originally from Paula Wofert’s cookbook The Cooking of the Eastern Mediterranean. I couldn’t get the recipe out of my head, and soon prepared my own rendition, thoroughly impressed by the fresh, clean ingredients and interesting spices.
Fast forward to a few weeks later, when Shuli from Food Wanderings was giving away a copy of Wofert’s new book: Mediterranean Clay Pot Cooking. Recognizing that I had already made and loved one of Paula’s recipes, I knew this would be a great book for my collection – and lucky me, I won it! I received my copy in the mail last week. Although it was a crazy busy weekend like I said, I had a few minutes to start flipping through the pages; enough to wet my palette with the sweet and spicy aromas of Mediterranean ingredients artfully combined in vivid earthen cookware reminiscent of a far away time and place. All of a sudden, my previously-empty Hanukkah wish list was full of clay pots and pans. But never one to totally rely on others, I headed to a craft fair with my new inspiration, later returning home with several gorgeous pieces of handmade clay cookware. Paula Wofert officially had her newest fan, some local artists got supported, and my kitchen is soon to be filled with a world of new tastes, smells and colors. All because of a few food bloggers.
So back to this recipe. It combines some of my favorite foods – salmon, eggplant, and lentils – with the tart and versatile flavor of pomegranate. The pomegranate flavor is slight, but as Taste Space noted, it was most highlighted in the eggplant. I changed it up a little by wrapping the slices of eggplant around the salmon and serving it with a warm lentil salad. This easy and elegant dish is surely one we’ll be enjoying again soon.
Salmon Wrapped in Eggplant with Pomegranate
Adapted from Paula Wofert’s The Cooking of the Eastern Mediterranean via The Taste Space
For Salmon:
2 6oz wild Alaskan sockeye salmon filets, skin removed
1 small to medium eggplant (about 8z) sliced thinly
freshly ground salt & pepper
1 tablespoon chopped scallions
2 tablespoons chopped fresh parsley
2 teaspoons pomegranate molasses, diluted in 1/4 cup water
For Lentils:
3/4 cup (90gm) dried brown lentils
3 cups of water (or chicken or vegetable broth)
2 teaspoons olive oil
1/4 cup chopped onion
1 clove of garlic, minced
1/8 teaspoon coriander
1/4 teaspoon cumin
salt & pepper
juice from 1/2 of a lemon
1 tablespoon chopped fresh parsley
To prepare the lentils, combine the lentils with the water or broth in a medium saucepan. Bring to a boil, then cover, reduce heat, and simmer for 25-35 minutes, until just tender. Drain the lentils, reserving some of the liquid.
Heat the olive oil over medium heat and cook the onions for about 5-8 minutes, until softened and translucent. Add the garlic and cook for one minute more. Add the coriander, cumin, and the drained lentils and saute for a few more minutes, adding a bit of the reserved broth to moisten if needed. Season to taste with salt, pepper, and lemon juice. Stir in parsley. Set aside and keep warm.
Meanwhile, preheat the broiler. Arrange eggplant slices on a rimmed baking sheet and spray both sides with olive oil cooking spray. Cook for 3-5 minutes per side, until lightly browned. Remove from oven and preheat to 350ºF.
Season the salmon with salt and pepper. When the eggplant is cool enough to handle, wrap a few slices around each piece of fish and gently place in a baking dish. Sprinkle with the chopped scallions and parsely, and drizzle with the diluted pomegranate molasses. Bake for about 10 minutes, occasionally pausing to spoon the liquid over the fish. Remove from oven when salmon is just opaque. Serve with the warm lentils.
Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 492.5
Total Fat: 19.8 g
Cholesterol: 105.0 mg
Sodium: 99.1 mg
Total Carbs: 43.3 g
Dietary Fiber: 17.1 g
Protein: 49.8 g
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Lizzy — December 2, 2010 @ 4:26 pm
It is amazing the connections you can make in the blogging world. Congrats on the win and that salmon dish looks wonderful. I've wrapped Swiss Chard around Salmon but never eggplant. Yum!
Kelly — December 2, 2010 @ 5:39 pm
I can relate to so much of what you've mentioned in this post. I love all the relationships you make in the blogging world. It's helped me personally to make so many new friends and acquaintences and it's made me a much better cook. That said, I am still a dorky old fashioned girl who LOVES cookbooks. I get a lot of my ideas from the blogosphere, but I still check out a bunch of cookbooks as well.I can also see why this recipe piqued your curiousity. It sounds so sumptuous.
Joanne — December 2, 2010 @ 6:18 pm
Blogging is truly one of the brightest spots in my life and I am thankful for it and the people I've encountered through it every day. What a gorgeous post and a gorgeous meal! I've been meaning to combine pomegranate juice and salmon. Good stuff.
Jennifurla — December 2, 2010 @ 6:42 pm
This is fabulous looking and hard to resist. BLogging has made me try no less thatn 4 items just this week that I have never tasted before! I love it
Iris — December 2, 2010 @ 10:32 pm
My friend e-mailed this to me with the comment, "This looks like the most amazing dish I have ever seen!" I agree.
carascravings — December 3, 2010 @ 12:12 am
Cara this dish is stunning!It's so beautifully presented witha great combination of flavors.You inspire me to think out of thebox with my cooking.
littlemisshealthify — December 3, 2010 @ 9:20 pm
Oh my goodness, that combo looks amazing! I bet the flavors just go together so well! I love your site, btw!
Kerstin — December 4, 2010 @ 6:14 am
The eggplant wrappers are such a great idea and the ingredients just sound perfect together – yum!
grace — December 4, 2010 @ 6:42 am
class. y. truly, cara, this is one of the most elegant fish dishes i've ever seen. granted, i don't get out much [:)], but it's still stunning. 🙂
saveur — December 5, 2010 @ 1:22 pm
Hey Cara, I only recently joined the blogosphere but I love how it has introduced me to so many interesting people, places and cultures as well. I am so glad to hear you loved the dish and I really like how you paired it with lentils. I should make it again just so my photos can be as gorgeous as yours!Coincidences are so funny, too, because I am only just catching up on 2 weeks of my favourite blogs. But even before I started, I activated my hold for Mediterranean Clay Pot Cooking. I was in Morocco and bought an unglazed tagine that I can't wait to start using.. but I have to borrow my parent's kitchen with their gas stove first. 😉 I promised everyone a Moroccan tagine to eat over the holiday season, hehehe, when I head back home. 🙂
Barbara — December 5, 2010 @ 3:48 pm
Nice win! I love new cookbooks!This is really an amazing dish, Cara. And a lot of work…but well worth the time. The flavors are such a great mix. Love lentils anyway! I am really impressed.
Peggy — December 5, 2010 @ 11:25 pm
I definitely don't know how I would survive without blogging! I have met so many great people, and broadened my culinary horizons due to this! I definitely don't plan on stopping any time soon either! This salmon dish looks absolutely elegant and delicious!
Kevin — December 7, 2010 @ 2:15 am
What a tasty and healthy meal!
Shannon — December 11, 2010 @ 1:19 am
i can't believe i forgot to comment, but i certainly can't wait to try this 🙂 looks awesome!
Kevin — April 5, 2011 @ 1:18 am
What a tasty and healthy meal!