![Turkmen salmon shashlik on rice with roasted eggplant salad](http://www.impulsiveculinarian.com/wp-content/uploads/2016/05/image-16-1024x818.jpeg)
This Monday our world wide dairy & gluten free weekly menu plan brought us to Central Asia and gave us the chance to explore some of the delicious flavours of Turkmenistan.
![Fresh cubes of salmon ready to be marinated Turkmen style](http://www.impulsiveculinarian.com/wp-content/uploads/2016/05/image-17-1024x840.jpeg)
Turkmen Salmon Shashlik
I’m still not entirely sure if it’s properly spelt shashlik or shashlyk, but either way it means skewered meat and it’s absolutely delicious. The Turkmen-inspired marinades I researched had a variety of subtle differences, but it was clear that the most important ingredients were wine and garlic … my kind of meal!
![A wonderfully aromatic Turkmen marinade for the lucky cubed salmon](http://www.impulsiveculinarian.com/wp-content/uploads/2016/05/image-19-1024x807.jpeg)
I gave our salmon the same royal treatment that any beef or lamb would have gotten in its place, favouring a heavy dose of red wine & red wine vinegar; yes I know, even for fish … that’s why it says ‘Impulsive’ up top there. The resulting change in colour and texture was beautiful and I couldn’t wait to fire up the bbq!
![Piping hot salmon shashlik right off the grill](http://www.impulsiveculinarian.com/wp-content/uploads/2016/05/image-18-1024x721.jpeg)
Roasted Eggplant Salad
There are very few roasted vegetables that I enjoy quite as much as roasted eggplant. It always fascinates me how such a thirsty and unattractive looking food can tranform into one of the most delicious and mysterious taste and texture sensations ever. Let’s just say I always roast a bit more than I need for the meal; one for me, one for the dish kinda thing.
![Roasted eggplant is so delicious, you can add it to anything and culinary magic is guaranteed](http://www.impulsiveculinarian.com/wp-content/uploads/2016/05/image-20-1024x768.jpeg)
This Turkmen-inspired roasted eggplant salad had me sold from the get-go and I personally found it to be the perfect accompaniment to our scrumtuous salmon shashlik. Very few leftovers this time, which means it’s another keeper for the recipe books … one might even say ‘tagamly owkat’!
![Turkmen-inspired fresh and fragrant salad starring roasted eggplant and a simple vinaigrette](http://www.impulsiveculinarian.com/wp-content/uploads/2016/05/image-21-1024x834.jpeg)