
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roasted togarashi salmon with miso-glazed eggplant
Dairy-Free, Spicy, Gluten-Free
2 Servings, 580 Calories/Serving
20–35 Minutes
In this Asian-inspired dish, we use Japanese pantry staples like togarashi and miso to bring fast flavor to roasted salmon and eggplant.
In your bag
- 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)
Nutrition per serving
Calories: 580, Protein: 45g (90% DV), Fiber: 9g (36% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 135mg (45% DV), Sodium: 630mg (26% DV), Carbohydrates: 59g (20% DV), Total Sugars: 13g, Added Sugars: 3g (6% DV).
Contains:
Tree Nuts (almond), Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Cook the rice
- Rinse the rice.
2
Prep and roast the fish and eggplant
- Pat the fish dry with a paper towel.
- Remove the stem from the eggplant. Cut the eggplant crosswise into ½-inch-thick slices.
Roast, rotating the pan halfway through, until the fish is opaque and flaky and the eggplant is tender, 10 to 12 minutes. Meanwhile, prepare the salad.
3
Make the carrot-edamame salad
Serve
Kids Can!
- Rinse the rice.
- Measure the water for the rice.
- Brush the eggplant with oil and maple-miso glaze.
- Assemble the salad.