Sheet-Pan Salmon and Eggplant With XO Sauce
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1(4-ounce) can smoked mussels
- 1½pounds Japanese eggplant (5 to 6 medium), trimmed, halved lengthwise and then crosswise
- ¾cup safflower or canola oil
- Kosher salt (Diamond Crystal) and black pepper
- 1shallot, finely chopped (about ¼ cup)
- 1tablespoon minced garlic
- 1tablespoon minced peeled ginger
- 1ounce sliced prosciutto (about 2 slices), finely chopped
- 1tablespoon Shaoxing wine or dry sherry
- 2tablespoons turbinado sugar
- 1green Thai chile, seeded and minced
- 1tablespoon low-sodium soy sauce
- 1tablespoon oyster sauce
- 1teaspoon fish sauce
- 4(6-ounce) skin-on salmon fillets
- Thinly sliced scallions, for garnish
- Steamed rice, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
938 calories; 66 grams fat; 9 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 19 grams polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 48 grams protein; 1193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 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.
- Step 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.
- Step 3
Meanwhile, in a small saucepan, combine ½ 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.
- Step 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.
- Step 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.
- Step 6
Spread ¼ 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.
- Step 7
Divide salmon and eggplant among plates. Spoon some XO sauce over salmon, garnish with scallions and serve alongside steamed rice, if you like.
Private Notes
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Cooking Notes
To use prepared or purchased XO Sauce
* only ¼ cup (125ml) oil required * OMIT: shallots, mussels, garlic, ginger, prosciutto, sugar, chile, soy sauce, fish sauce and oyster sauce * DELETE: Steps 1, 3, 4 and 5
Dan
Use 1/4 cup purchased XO sauce in step 6 and a drizzle in step 7.
To use prepared or purchased XO Sauce
* use only ¼ cup of oil * OMIT: shallots, mussels, garlic, ginger, prosciutto, sugar, chile, soy sauce, fish sauce and oyster sauce * DELETE: Steps 1, 3, 4 and 5
marcia freed
Thanks for telling readers how to use previously purchased prepared XO sauce from a ASian market. I have wanted to use my bottle and now I have a use for it.
Stephanie
This is freaking great. I only made the XO sauce. I used half smoked oysters, half smoked scallops. Served it over chicken katsu and noodles. It’s perfect. This sauce would rule in guys grocery games, lol.
was a little skeptical because of all the ingredients
But honestly this recipe slaps. 10/10
Shereen
The XO sauce alone is worth 5 stars. I used a can of smoked clams instead, and much less oil than required....and thankfully doubled the recipe, as we were spooning that over all sorts of food all week.
Leyla K
I know it won’t be authentic, but any suggestions for how to adjust to not have the ham in the XO sauce? This recipe looks really good.
Christina
I followed the recipe exactly and it was one of the best dishes I’ve ever cooked! The mussels and the prosciutto make it such a complex sauce. I was tempted to buy some XO sauce online, but I’m glad I didn’t because I got to taste the recipe exactly as it’s supposed to be, no variations. The second time I made this I paired it with a cucumber salad just to cut the richness of the meal. I’m not sure why there aren’t more reviews! Make this dish!
DTeasdale
Absolutely fantastic! Used a half can of smoked oysters to sub for the smoked mussels as that's what we had on hand. Otherwise we made the recipe exactly as described but with more eggplant. Sauce seemed oily, but unbelievably delicious - not sure if we did something wrong but will consider reducing the total amount of oil in the sauce for next time. Thanks for a great recipe!
coffeespoon
As someone who is allergic to shrimp, it is really great having an amazingly delicious recipe for a shrimp-free XO sauce! Highly recommend doubling it like others have mentioned so to use all the mussels in a 4 oz tin.
jp
made this with eggplant, bok choy & mushrooms - this sauce is amazing
Vernonstwhiz
If I'm not mistaken a traditional XO Sauce uses dried scallops and shrimp that have been reconstituted. Found in Asian Herbal/Tea shops along with many other dried and preserved products such as mushrooms, mussels, clams, vegetables, and fish. While you're at it look for some chewy ginger candy too.
Shereen
The XO sauce alone is worth 5 stars. I used a can of smoked clams instead, and much less oil than required....and thankfully doubled the recipe, as we were spooning that over all sorts of food all week.
Wanderlust
A bit mixed for me. The XO sauce was excellent but the eggplant was overcooked and the salmon undercooked following the recipe. Removed the eggplant and cooked the salmon a bit longer. The delicious XO sauce made up for any errors. Used jalapeños instead of Thai peppers because I had them in the garden, along with the eggplant.
was a little skeptical because of all the ingredients
But honestly this recipe slaps. 10/10
Matt
This was one of those dishes that was wildly popular with the adults and the teens snorted and wiped the XO sauce off their fish and eggplant. Don't ask me to explain it, I thought it was divine. I didn't have Japanese eggplant so used two "regular" aubergines, salting them and rinsing them in advance to get them to the drier consistency of Japanese eggplants. It worked out fine, and having a little extra eggplant was not a problem for me!
Stephanie
This is freaking great. I only made the XO sauce. I used half smoked oysters, half smoked scallops. Served it over chicken katsu and noodles. It’s perfect. This sauce would rule in guys grocery games, lol.
marcia freed
Thanks for telling readers how to use previously purchased prepared XO sauce from a ASian market. I have wanted to use my bottle and now I have a use for it.
Lawrence Grant
Can you use salt other than Diamond Crystal?!
Jeannie
You can use a different Kosher salt, but your finished product will taste saltier than if you used Diamond Crystal.
To use prepared or purchased XO Sauce
* only ¼ cup (125ml) oil required * OMIT: shallots, mussels, garlic, ginger, prosciutto, sugar, chile, soy sauce, fish sauce and oyster sauce * DELETE: Steps 1, 3, 4 and 5
Sue
How much prepared XO sauce is used ?
Dan
Use 1/4 cup purchased XO sauce in step 6 and a drizzle in step 7.
To use prepared or purchased XO Sauce
* use only ¼ cup of oil * OMIT: shallots, mussels, garlic, ginger, prosciutto, sugar, chile, soy sauce, fish sauce and oyster sauce * DELETE: Steps 1, 3, 4 and 5
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