Gingery Panko Crusted Salmon

Ingredients

• 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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