Roasted Togarashi Salmon with Miso-Glazed Eggplant | Sunbasket

Name: Roasted Togarashi Salmon with Miso-Glazed Eggplant | Sunbasket
Ingredients: ½ cup long-grain white rice; Fish options:; 2 wild Alaskan skin-on salmon fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 6 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each); 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each); 1 organic globe eggplant; 2 teaspoons shichimi togarashi; Sunbasket miso-maple glaze (miso - maple syrup - gluten-free tamari - rice vinegar - toasted sesame oil); 3 ounces organic shredded carrots; 2 tablespoons shelled edamame; Sunbasket Asian slaw dressing (almond butter - coconut aminos - toasted sesame oil - apple cider vinegar)

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In this Asian-inspired dish, we use Japanese pantry staples like togarashi and miso to bring fast flavor to roasted salmon and eggplant.

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Ingredients

½ cup long-grain white rice
Fish options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
1 organic globe eggplant
2 teaspoons shichimi togarashi
Sunbasket miso-maple glaze (miso - maple syrup - gluten-free tamari - rice vinegar - toasted sesame oil)
3 ounces organic shredded carrots
2 tablespoons shelled edamame
Sunbasket Asian slaw dressing (almond butter - coconut aminos - toasted sesame oil - apple cider vinegar)