- Salmon and Marinade:
- 2 cups yogurt
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 2 tablespoons tandoori spice
- 2 tablespoons chopped fresh ginger
- 4 (4 ounce) salmon fillets, bones removed
- Eggplant Mash:
- 3 eggplants
- 2 tablespoons vegetable stock
- 1 small onion, diced
- 1 lemon, juiced
- Pomegranate Vinaigrette:
- 2 tablespoons chopped shallots
- 2 tablespoons sliced scallions
- 2 tablespoons pomegranate juice
- 1 tablespoon brown sugar
- Seeds from pomegranate
- 1 tablespoon orange juice
- 2 tablespoons extra-virgin olive oil
- Whisk marinade ingredients together. Pour over salmon in shallow baking dish and refrigerate for 4 hours.
- Char eggplants in skillet for 30 minutes until soft (outsides should be burned). Set aside to cool.
- Remove salmon and dry with paper towel. Spritz preheated grill with nonstick spray and grill salmon until medium, 4 minutes per side.
- Meanwhile, scoop out eggplant pulp, chop, and saute in stock with onion and lemon juice until chunky mash forms.
- Whisk vinaigrette ingredients together. Place salmon on mash, then top with vinaigrette.