Todd English Recipe: Marinated Salmon at HSN.com

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Marinated Salmon with Eggplant Mash and Pomegranate Vinaigrette

24 ounces salmon, cut into 4 six-ounce pieces, bones removed

Ingredients - MARINADE

2 cups yogurt
3 tablespoons honey
2 tablespoons lemon juice
2 Tablespoons tandoori spice
2 Tablespoons fresh ginger, chopped

Directions

Marinate the salmon in this mixture in a shallow baking dish for 4 hours. Remove from marinade and dry with paper towel. Spray grill with non-stick spray and grill salmon until medium, 4 minutes on each side.

Ingredients - EGGPLANT MASH

3 eggplants
2 tablespoons olive oil
1 small onion, diced
Juice of one lemon

Directions

Char eggplants in cast iron skillet for 30 minutes until soft (outside should be burned). Put aside to cool. Once cool, scoop out pulp, chop, and sauté in olive oil with onion and lemon juice. Cook until a chunky mash.

Ingredients - POMEGRANATE VINAIGRETTE

2 tablespoons shallots, chopped
2 tablespoons scallions, sliced
2 tablespoons pomegranate molasses
Seeds from one-half pomegranate
1 tablespoon orange juice
1/4 cup extra virgin olive oil

Directions