Curried Salmon with Eggplant Puree & Lemony Arugula

Directions

1. 1. Preheat the oven to broil with the rack positioned in the upper third.
2. 2. Rinse and dry the produce; pat the arugula dry if it isn’t pre-washed.
3. 3. Halve the eggplant lengthwise and set the cut sides up in a baking dish.
4. 4. Broil the eggplant until the top browns, 4–5 minutes; flip and continue broiling until the flesh is tender, 8–10 minutes more; remove and let cool.
5. 5. Juice the lemon and divide the juice between a small bowl and a medium salad bowl.
6. 6. Peel and mince the garlic; add it to the lemon juice in the salad bowl.
7. 7. In the salad bowl, whisk in olive oil, Dijon, salt, and pepper to make the dressing; add the arugula and toss to coat; set aside.
8. 8. Heat a skillet over medium-high heat.
9. 9. Pat the salmon dry and rub both sides with curry powder, plus salt and pepper.
10. 10. Add coconut oil to the hot skillet and swirl to coat the bottom.
11. 11. Place the salmon skin-side-down and cook until opaque and flaky, about 3–4 minutes per side; transfer to a plate when done.
12. 12. Scoop the eggplant flesh from the skins into a small saucepan; add the lemon-garlic mixture, olive oil, salt, and pepper, then purée with a hand blender or mash until smooth.
13. 13. To serve, spread the eggplant purée on plates, top with the salmon, and accompany with the arugula salad on the side.