Glazed Salmon Filet with Eggplant Manicotti Recipe

Honey Garlic Glaze Salmon
Ingredients

• 1/3 c. honey (3oz)
• 1/4 c. soy sauce (2 oz)
• 2 tbsp. lemon juice (1 oz)
• 1 tsp. red pepper flakes (2.3 g)
• 3 tbsp. extra-virgin olive oil, divided (32 ml)
• 4 x 4-oz. salmon fillets, patted dry with a paper towel
• Salt and pepper to taste
• 1 tbsp minced garlic (9 g)
• 1 lemon, sliced into rounds (30g)

Instructions

1. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
2. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
3. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
4. Garnish with sliced lemon and serve.

Eggplant Manicotti
Ingredients

• 1 eggplant sliced lengthwise – 350g
• ½ onion (diced) – 150 g
• ¼ cup celery (diced) – 40 g
• ¼ cup carrot (diced) - 40 g
• 1/2 teaspoon minced garlic – 2g
• ¼ cup red wine – 4oz
• ½ cup basil chopped – 14g
• ½ cup chicken stock – 3g
• 14 oz crushed tomatoes -
• ½ lb. ricotta
• ½ cup parmesan asiago mix – 60g
• ½ cup chopped spinach – 20g
• ¼ teaspoon nutmeg – 0.5g
• 1 egg
• Pinch of cayenne
• Salt and pepper to taste

Instructions for sauce

1. In a pot add onion, celery, carrot, garlic, sauté until tender
2. Add wine, cook for 3 minutes, add crushed tomatoes, chicken stock and basil
3. Bring to a boil, reduce heat and simmer for 30 minutes
4. Season and cool
5. Instructions for ricotta mix
6. Place ricotta in strainer over bowl, or whatever container – just to capture the liquid, for 2 hours – discard liquid
7. Put strained ricotta in bowl and stir in asiago parmesan mix, spinach, nutmeg, and cayenne
8. Season to taste with salt and pepper and mix in the egg

Instructions - How to cook Eggplant

1. Preheat oven at 350F
2. Brush olive oil on slices of eggplant, arrange the on a non-stick sheet pan, use parchment paper if you don’t have a nonstick sheet pan.
3. Bake it for about 13 minutes.
4. Let it cool
5. Assemble the manicotti rolls
6. Roll each eggplant with 2 tablespoon of ricotta mix
7. Spread half of the sauce on base of a glass dish, place manicotti then the rest of the sauce on top
8. Sprinkle Grated parmesan on top
9. Bake for 20 minutes

Notes
Refrigerate leftovers for up to 4 days. Rewarm gently in the microwave or covered in a 350-degree F oven, until heated through. I do not recommend freezing this recipe, as eggplant can become watery when frozen and thawed.

For meal prep: roast eggplant and prepare the ricotta layer and mushroom marinara layers up to 1 day in advance. Store each layer separately in the refrigerator. Assemble just before baking or up to 4 hours in advance and refrigerate. When ready to bake, let the manicotti stand at room temperature while you preheat the oven.

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