Seared Asian Salmon

• 1/3 cup rice vinegar
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 3 None green onions, thinly sliced, plus additional, to serve
• 1 tbsp brown sugar
• 1 piece (1-inch) ginger, finely grated
• 1 None small red chili pepper, seeded and chopped
• 1/4 cup olive oil
• 4 None Japanese eggplants, trimmed and halved lengthwise
• 1 None leek, trimmed, washed and sliced
• 4 None salmon fillets (about 4 oz each)

1. For the sauce, mix rice vinegar, soy sauce, sesame oil, onions, sugar, ginger and chili pepper in a medium bowl. Set aside.
2. Heat 2 tbsp of the oil in a large skillet on high heat. Cook eggplant, flesh side down, for 1 min. Add leek and cook, covered, for 2-3 mins, stirring occasionally until tender. Transfer to a plate and keep warm.
3. Heat remaining 2 tbsp oil in the skillet on high heat. Add salmon, skin side down, and cook for 3-4 mins; turn and cook for a further 3-4 mins.
4. Serve salmon on a bed of vegetables. Drizzle with sauce and top with additional green onions.

rice vinegar, soy sauce, sesame oil, green onions, brown sugar, ginger, red chili pepper, olive oil, japanese eggplants, salmon

Taken from recipes-plus.com/api/v2.0/recipes/31453 (may not work)