One-Pan Pink Salmon with Sauerkraut, Onion and Eggplant
- Borage1 bunch6 kcal
- Cloves7 g19 kcal
- Eggplant2 piece225 kcal
- Farro183 g650 kcal
- Mint1 bunch13 kcal
- Onion1 piece44 kcal
- Pink salmon246 g312 kcal
- Salt4 g0 kcal
- Sauerkraut116 g22 kcal
- Soy sauce120 ml64 kcal
- Sunflower oil26 ml230 kcal
- White pepper8 g24 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tex-mex-inspired comfort food: tender pink salmon paired with sauerkraut, onion and eggplant and farro, finished with mint and borage and a hit of white pepper and cloves. 1. Pat the pink salmon dry and season with salt, white pepper and cloves. 2. Heat sunflower oil in a heavy pan and braise the pink salmon until it develops a deep golden crust, about 15 minutes. 3. Add sauerkraut, onion and eggplant to the pan and cook until just tender, stirring in mint and borage for fragrance. 4. Cook the farro separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of soy sauce before serving hot.