Name: Gingery Panko-Crusted Salmon With Asian Greens
Yield: 10
Ingredients: 1/4 cup white balsamic vinegar; 1/4 cup unseasoned rice vinegar; 3 celery ribs, finely diced; 2 medium carrots, finely diced; 1 large red bell pepper, finely diced; 1 large yellow bell pepper, finely diced; 1 large peach, cut into 1/4-inch dice; 1 medium cucumber—peeled, seeded and cut into 1/4-inch dice; 1 cup finely chopped frisée; 1 cup coarsely chopped arugula; 1 cup thinly sliced napa cabbage; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 3 ounces fresh goat cheese, crumbled; 1/2 cup slivered toasted almonds; 1 large hard-cooked egg, sliced into 6 rounds; Smoked paprika, for sprinkling

Preheat the oven to 400°F. Melt butter in a medium skillet over moderate heat. Add shallot, garlic and 1 tablespoon of the minced ginger and cook dinner until shallot is translucent, about 4 minutes. Add panko and drag to coat evenly. Cook dinner, stirring incessantly, until panko is evenly toasted, about 3 minutes. Season topping evenly with salt and shadowy pepper.
In a big skillet over quite high heat, heat 3 tablespoons of the olive oil until inviting. Add diced eggplant and cook dinner until evenly browned, about 5 minutes. Decrease heat to moderate, quilt and cook dinner until softened, about 5 minutes longer. Switch eggplant to a puny bowl.
In a shallow bowl, lumber lime juice with mustard. Add salmon fillets and switch to coat. Location salmon on a parchment paper–lined baking sheet and season with salt and pepper. Pack panko combination on high of every salmon fillet and roast for 12 minutes, or until proper cooked by.
In the period in-between, heat the finest 2 tablespoons of olive oil within the skillet. Add shiitake mushroom caps and cook dinner over quite high heat, stirring once in a while, until refined, about 3 minutes. Decrease heat to moderate. Add scallion and the finest 2 teaspoons of minced ginger and cook dinner for 1 minute. Return softened eggplant to skillet and season greens with salt and pepper. Add rice vinegar and cook dinner until reduced by half of, about 1 minute. Clutch a long way from heat and drag in chopped basil and mint.
In a puny saucepan, simmer tamari over moderate heat until reduced by half of, about 2 minutes. Scoot in honey. Mound greens within the guts of every plate. Top with salmon fillets, drizzle with tamari sauce and relief.

Make Ahead

The greens would possibly well additionally be prepared early within the day. Add the basil and mint proper sooner than serving.

Notes

Tamari, a soy sauce made without wheat, has a mellower, fuller-bodied taste than normal soy sauce, and complements fish well; low-sodium soy sauce is a dazzling replace.

Urged Pairing

A medium-bodied Willamette Valley Pinot Gris will operate the ginger notes in this dish.

Make Ahead

Notes

Urged Pairing

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