Sheet-Pan Salmon and Eggplant With XO Sauce Recipe - The New York Times

• Yield 4 servings
• Time 40 minutes

Ingredients

• 1 (4-ounce) can smoked mussels
• 1 ½ pounds Japanese eggplant (5 to 6 medium), trimmed, halved lengthwise and then crosswise
• ¾ cup safflower or canola oil
• Kosher salt (Diamond Crystal) and black pepper
• 1 shallot, finely chopped (about 1/4 cup)
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled ginger
• 1 ounce sliced prosciutto (about 2 slices), finely chopped
• 1 tablespoon Shaoxing wine or dry sherry
• 2 tablespoons turbinado sugar
• 1 green Thai chile, seeded and minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce
• 4 (6-ounce) skin-on salmon fillets
• Thinly sliced scallions, for garnish
• Steamed rice, for serving (optional)

Preparation

1. Drain the mussels and reserve the liquid. (You should have about 2 tablespoons of liquid.) Finely chop half of the mussels, reserving the rest for another future use. Set aside chopped mussels and liquid.
2. Heat oven to 425 degrees. On a rimmed baking sheet, combine eggplant and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, arrange skin side down and roast until tender, 15 minutes.
3. Meanwhile, in a small saucepan, combine 1/2 cup oil and the shallot over medium; bring to a simmer. Reduce heat to low and cook, stirring occasionally, until shallot is softened, 3 minutes.
4. Add garlic and ginger to the shallot oil and cook, stirring occasionally, until just light golden, 3 to 4 minutes. Add prosciutto and cook, stirring, until well combined, 1 minute. Add Shaoxing wine and cook for 1 minute.
5. Stir in chopped mussels and reserved mussel liquid, sugar, chile, soy sauce, oyster sauce and fish sauce, and bring to a simmer. Cook, stirring occasionally, until thickened and slightly reduced, about 5 minutes. You should have about 1 cup of sauce.
6. Spread 1/4 cup of the XO sauce on top of the eggplant and move to one side of the baking sheet. Rub salmon with the remaining 2 tablespoons oil and season with salt. Arrange salmon next to eggplant, skin side down, and roast until it’s cooked through and the eggplant is golden, about 10 minutes longer.
7. Divide salmon and eggplant among plates. Spoon some XO sauce over salmon, garnish with scallions and serve alongside steamed rice, if you like.

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Sheet-Pan Salmon and Eggplant With XO Sauce Recipe - The New York Times
"Sauce" - Google News
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