Roasted togarashi salmon with miso-glazed eggplant

Name: Roasted togarashi salmon with miso-glazed eggplant
Cook time: 20 min
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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Cook Time: 20 minutes

Servings: 2

Cost: $12.43 /serving

Author : Sunbasket

Roasted togarashi salmon with miso-glazed eggplant

Step 1

Cook the rice

Step 2

Prep and roast the fish and eggplant

Step 3

Make the carrot-edamame salad

Step 4

Serve

Roasted togarashi salmon with miso-glazed eggplant

Cook Time: 20 minutes

Servings: 2

Cost: $12.43 /serving

Author : Sunbasket

Ingredients

Instructions

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