Asian Eggplant and Salmon

Cube Eggplant (1) into 1/2 inch to inch cubes, set on a paper towel, and sprinkle with Salt (1 tsp). Set aside and let sweat for a minimum of 15 minutes.

While eggplant is sweating, mix marinade.

Combine Gluten-Free Soy Sauce (2 Tbsp), Dry Sherry (1 tsp), Rice Vinegar (1 tsp), Granulated Sugar (1 tsp), Honey (1 tsp), Salt (to taste), Ground Black Pepper (to taste), Garlic (1/2 Tbsp), and Scallions (2 Tbsp). Stir well and adjust sweetness or saltiness to taste. After the eggplant has finished sweating, toss in the marinade and allow to sit for 10 minutes.

Preheat oven to 350 degrees F (180 degrees C).

Line a shallow baking dish with parchment paper and spray with Nonstick Cooking Spray (as needed). Lay Salmon Fillets (6 oz) side down on parchment paper and sprinkle with a pinch of both salt and pepper.

Bake salmon at 350 degrees F (180 degrees C) for about 15 minutes depending on thickness of the fish.

While fish is cooking, sauté eggplant in a large sauté pan over medium-low heat with several tablespoons of your marinade. The eggplant will need to cook for about 10 minutes, but you don't want to overcook it.

Carefully taste little bites while cooking to make sure you're cooking it thoroughly but not to mush. Once cooked, remove from heat and top with Scallion (1 Tbsp) and Toasted White Sesame Seeds (1 Tbsp).

While the eggplant is cooking, mix your Thai Sweet Chili Sauce (1/4 cup) with Lime (1/4), Scallion (1 Tbsp), and season with salt and pepper.

Once the fish is done baking, pull it out and immediately cover with Thai sweet chili sauce mix. Remove skin and serve with your awesome eggplant. Serve and enjoy!