Roasted Eggplant Mint Soup with Saucí Romesco

Yield: 2 servings
Time: 20 min

Sautéed veggies are a go-to Gin+Scal sauce, add some salmon for protein and a bed of rice and you have a good-looking meal made on the quick.

We love easy but delicious meals. All summer long we’re making stir-frys, sautéed veggies and grain bowls with Saucí Gin+Scal. Adding some cubes of salmon really kick this one up a notch. This can be done without any pan sauce if you want, but I like a very simple sesame oil, rice vinegar, coconut aminos (or soy sauce) to add some depth.

Variations are endless, but I wrote it up the way I’d made it this night. Have fun experimenting!


Ingredients

  • 1 lb salmon, skinned and cut into cubes
  • 1/2 red or yellow onion sliced into half moons
  • 2 garlic cloves, diced
  • 1 medium zucchini, sliced into disks then halved
  • A few handfuls of spinach
  • 1tsp salt, 1/4 tsp pepper
  • 1-2 tbsp Saucí Gin+Scal per serving
  • 1 cup jasmine rice
  • 2 tbsp oil, divided (avocado, grapeseed, olive oil, etc)

Pan Sauce (optional)

  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 2 tbsp coconut aminos or soy sauce

Preparation

  1. Make the rice
  2. Bring 1 tbsp oil to medium-high heat in a large pan
  3. Add the salmon cubes, moving them around so they sear on the outside, remove to a plate when just seared all over
  4. Add the other tablespoon of oil
  5. Add the onion, sauté until just soft.
  6. Add the garlic, sauté for about 1min (don’t brown it)
  7. Add the zucchini, moving around so it browns slightly
  8. Add the sesame oil, rice vinegar and coconut aminos
  9. Add the spinach and stir until it is just starting to wilt
  10. Add the salmon back in for about 30s- 1min
  11. Remove from heat, plate up a bed of rice for each serving, pile on some of the veggie/salmon mixture
  12. Serve with Saucí Gin+Scal

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