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Pan-Fried Salmon, Sticky Aubergine, Smacked Cucumber

Servings 2 People



  • 2 Salmon Fillets
  • 1 tbsp Olive Oil
  • 1 tsp Ground Coriander
  • 1 pinch Salt
  • 1 pinch Pepper

Smacked Cucumber

  • 1 Cucumber
  • 1 Red Chilli; chopped
  • 1 tsp Sesame Oil
  • 1 tbsp Red Wine Vinegar
  • 1 tsp Mirin
  • 1 tsp Sesame Seeds
  • 1 pinch Salt
  • 1 pinch Pepper

Sticky Aubergines

  • 6 tbsp Olive Oil
  • 3 Aubergines
  • 2 tbsp Rose Harissa/Chilli Paste
  • 4 tbsp Honey
  • 1 tbsp Sesame Seeds
  • 1 pinch Salt
  • 1 pinch Pepper


  • Top and tail your cucumber, and bash with a rolling pin until broken but not completely disintegrated. Cut lengthways and then chop into half-moons. Add cucumber to a medium bowl along with chopped red chilli, red wine vinegar, sesame oil, mirin, sesame seeds, salt and pepper. Taste for seasoning and let sit.
  • Heat a large saucepan over high heat and add 6 tbsp olive oil, or until oil starts to fill up the side of pan. Half aubergines lengthwise and cut into half-moons. Add aubergines to the pan and mix with the hot oil - they'll absorb a lot of the oil, but will release this once cooked through. If you notice the bottom of the pot starts to brown, add more oil.
  • Fry the aubergines for 10-12 minutes and stir regularly so that they don't stick. Once they are golden brown, transfer to a paper-lined plate. Cover in more kitchen paper to absorb the oil.
  • Heat one tbsp of olive oil in a pan over medium heat. Season salmon fillets with salt, pepper and ground coriander and once pan is hot, place in skin side down and cook for 4-6 minutes. Flip, and cook for a further 3-5 minutes.
  • Transfer aubergines back into the pan and add harissa/chilli paste, honey, and a pinch of salt and pepper. Stir until aubergines are well coated in the paste/honey mix, and top with sesame seeds to finish.
  • Serve with rice (optional) and enjoy.