San Jacobos are super simple and attractive dishes that always have a good presence at our everyday table or at family events. In addition, this is the type of preparation that allows almost all kinds of combinations between vegetables, meats and spices. Next, we propose you learn how to make exquisite, fast and nutritious San Jacobos with aubergine and salmon.
On the one hand, we have the “star fish” of gastronomy, salmon with its high intake of omega 3 and high quality proteins. To this, we add the properties of aubergines, rich in vitamins (A, C, B1, B2 and E), folic acid and minerals (calcium, iron, magnesium, phosphorus and potassium). Together, these foods are powerful allies of health, helping to prevent cardiovascular disease, diabetes, and constipation.
To complete, we replaced the traditional frying with the baked a much healthier technique that remains just as delicious. With reason to try these San Jacobos let’s see the step by step of the recipe.
Ingredients (for 6 people):
- 600g of fresh Salmon (preferably, from the wide area of the fish loin)
- 2 Whole eggplants
- 12 slices of mozzarella or sandwich cheese
- Olive oil (if possible, extra virgin)
- Salt and pepper to taste
- To start making these San Jabobos of eggplant and salmon, we must prepare the fish. We take the salmon and cut it into fillets with which we will later fill the aubergines. To make the result more homogeneous, we will try to cut the fillets of a thickness similar to that of the eggplant sheets. (If you don’t have much practice filleting fish, the best thing to do is ask the fishmonger to carry out this step.)
- The basic technique is to cut the loin in half and then cut each half again into two or three thin fillets . Surely, there will be some cuts that we can reuse to make meatballs, hamburgers, salads, antipasti, etc. two or three finer fillets as you can see in the image.
- With a sharp knife, cut each eggplant into six or eight slices . Remember to make the eggplant slices with a thickness similar to salmon fillets.
- In a plate previously lined with baking paper, we begin the assembly of the San Jacobos of eggplant and salmon.
- First of all, we have a sheet of aubergine, on which we arrange a seasoned salmon fillet and a slice of cheese . Next, we cover with another sheet of eggplant and paint it with olive oil.
- To complete the typical effect of the San Jacobos, we sprinkle some breadcrumbs on each “tower” . To ensure that they are well fixed, we apply a little pressure, squeezing them gently.
- Next, we bake them in a preheated oven at a temperature of 220ºC for approximately 20 minutes.
- When the cheese has melted and the breadcrumbs are golden, we turn off the oven. The San Jacobos with aubergine and salmon are ready to serve.
Do you want one more tip? These San Jacobos are splendid with a good arugula salad, cherries tomatoes, watercress and avocado.