Gingery Panko-Crusted Salmon With Asian Vegetables

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FANTASTIC! Such a good combination of flavors. Didn't have enough onions, so used red instead of the shallot, still great!
Danielle Martinelli   •  30 May   •  Report
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3 tablespoons unsalted butter

1 small shallot, very finely chopped

1 garlic clove, very finely chopped

1 tablespoon plus 2 teaspoons minced fresh ginger (from a 1 1/2-inch piece)

1/2 cup panko

Kosher salt and freshly ground black pepper

5 tablespoons extra-virgin olive oil

1 medium eggplant (1 1/4 pounds), cut into 1/2-inch dice

2 tablespoons freshly squeezed lime juice

1 tablespoon Dijon mustard

Four 6-ounce salmon fillets, with skin

3/4 pound shiitake mushrooms, stems discarded, caps thinly sliced

1 scallion, thinly sliced

2 tablespoons unseasoned rice vinegar

1 tablespoon chopped basil

2 teaspoons chopped mint

1/4 cup tamari (see Note) or low-sodium soy sauce

1 tablespoon honey

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