Roasted togarashi salmon with miso-glazed eggplant

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted togarashi salmon with miso-glazed eggplant

Gluten-Free, Spicy, Dairy-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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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
  • Sun Basket miso-maple glaze (miso - maple syrup - gluten-free tamari - rice vinegar - toasted sesame oil)
  • 3 ounces organic shredded carrots
  • 2 tablespoons shelled edamame
  • Sun Basket 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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

Heat the oven to 400°F.
  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the fish and eggplant.

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.
On one end of a sheet pan [on 1 sheet pan], place the fish (skin side down for the skin-on salmon and snapper) and rub all over with 1 to 2 teaspoons oil; season generously with salt and pepper and as much shichimi togarashi as you like. On the other end of the sheet pan [on a 2nd sheet pan], place the eggplant slices in a single layer. Brush the tops evenly with 1 to 2 teaspoons oil and the miso-maple glaze; season lightly with salt and pepper.
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

In a medium bowl, toss together the carrots, edamame, slaw dressing, and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper.

Serve

Transfer the rice, fish, eggplant, and salad to individual plates and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Brush the eggplant with oil and maple-miso glaze.
  • Assemble the salad.