Tropical Salmon with Sweet Vegetable Letcho and Eggplant Dip

Ingredients

• 4 (4- to 6-oz.) slices salmon fillet
• lemon juice, for soaking
• salt, for sprinkling
• black pepper, for sprinkling
• 1 tablespoon oil
• 1 medium red onion, finely diced
• 6 tablespoons sugar
• 3 bell peppers (1 each red, green, and yellow), peeled and diced
• 1/2 teaspoon grated ginger or 2 cubes Gefen Frozen Ginger
• 1 cup orange juice
• 1 and 1/2 tablespoons lemon juice
• 2 teaspoons Gefen Potato Starch (diluted in 1 tablespoon water)
• salt, to taste
• black pepper, to taste
• 2 tablespoons sugar
• 1 medium eggplant
• 3 tablespoons oil
• 1 large onion, diced
• 3 tablespoons Gefen Mayonnaise
• 1 clove garlic or 1 cube Gefen Frozen Garlic (minhag permitting)