This year I grew chinese eggplant for the first time. They are pretty tasty and I love the color they add to the garden!
2 salmon fillets
2 tbsp of spicy chili sauce
1 garlic clove
2 tbsp of sesame oil
salt and pepper to taste
2 yellow onion
2 chinese eggplant
2 green peppers
1 tbsp of black sesame seeds
1 tbsp of white sesame seeds
1/2 cup of vegetable oil
1. Wash salmon and salt and pepper to taste. Spread one tbsp of chili sauce on the fillets. Set aside.
2. Chopped onions, peppers, garlic and eggplant and set a side.
3. In a sauté pan add 2 tbsp of sesame oil and turn on medium heat. Add garlic and sauté for one minute then add your veggies.
4. Stir in one tbsp of chili sauce and continue sautéing until veggies are tender. Sprinkle with seasame seeds and remove from heat.
5. Add vegetable oil to skillet and turn on high heat. Allow to heat for five minutes then add salmon fillets top down for 2-3 minutes. This allows for the fish to form a crispy seared layer.
6. Preheat oven to 350. Once the salmon has seared place the fillets on a baking sheet and bake for 5-7 minutes. Depending on how you like your fish cooked.
7. Serve warm and garnish fish with sesame seeds.
Grow it. Pick it. Cook it. Eat it.