Stewy Eggplant w/Seared Salmon + Kale

Name: Stewy Eggplant w/Seared Salmon + Kale
Ingredients: 4 cups (1 L) eggplant stew; 1 bunch kale (½ lb | 4 cups | 230 g), midribs stripped, cut into ribbons; Neutral oil; Salt; 1 bunch kale (½ lb | 4 cups | 230 g), midribs stripped, cut into ribbons; 1 side of salmon or 4 fillets (24 oz | 680 g total); 1 side of salmon or 4 fillets (24 oz | 680 g total)

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

1 side of salmon or 4 fillets (24 oz | 680 g

Fish course
Pescatarian
Gluten-free
Autumn

Method

Sear the salmon. Combine the eggplant stew with the kale. Top the salmon with the eggplant salad, and serve.