Seared Asian Salmon - cooking recipe

Ingredients

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)

Preparation

For the sauce, mix rice vinegar, soy sauce, sesame oil, onions, sugar, ginger and chili pepper in a medium bowl. Set aside.
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.
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.
Serve salmon on a bed of vegetables. Drizzle with sauce and top with additional green onions.