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1
Preheat the oven to 400.
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2
In a medium skillet, melt the butter.
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3
Add the shallot, garlic and 1 tablespoon of the minced ginger and cook over moderate heat until the shallot is translucent, about 4 minutes.
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4
Add the panko and stir to coat evenly with the butter.
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5
Cook, stirring frequently, until the panko is lightly toasted, about 3 minutes.
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6
Season the topping lightly with salt and black pepper.
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7
In a large skillet, heat 3 tablespoons of the olive oil until shimmering.
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8
Add the diced eggplant and cook over moderately high heat until lightly browned, about 5 minutes.
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9
Reduce the heat to moderate, cover and cook until softened, about 5 minutes longer.
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10
Transfer the eggplant to a small bowl.
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11
In a shallow bowl, whisk the lime juice with the mustard.
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12
Add the salmon fillets and turn to coat.
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13
Set the salmon on a parchment paperlined baking sheet and season with salt and pepper.
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14
Pack the panko mixture on top of each salmon fillet and roast for 12 minutes, or until just cooked through.
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15
Meanwhile, heat the remaining 2 tablespoons of olive oil in the skillet.
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16
Add the shiitake caps and cook over moderately high heat, stirring occasionally, until tender, about 3 minutes.
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17
Reduce the heat to moderate.
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18
Add the scallion and the remaining 2 teaspoons of minced ginger and cook for 1 minute.
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19
Return the softened eggplant to the skillet and season the vegetables with salt and pepper.
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20
Add the rice vinegar and cook until reduced by half, about 1 minute.
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21
Remove from the heat and stir in the chopped basil and mint.
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22
In a small saucepan, simmer the tamari over moderate heat until reduced by half, about 2 minutes.
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23
Stir in the honey.
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24
Mound the vegetables in the center of each plate.
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25
Top with the salmon fillets, drizzle with the tamari sauce and serve.
