2 medium-size graffiti or Japanese eggplant, cut on alternating diagonals into 2" wedges
1 cup shredded carrots
1/2 lb shitake mushrooms, thinly sliced
2 wild Alaskan salmon filets
1 Tbsp butter or ghee
1/4 bunch basil, leaves torn and stems removed
Preheat oven to 450°F. Soak cedar wraps in water for 20 minutes.
In a bowl, whisk together soy sauce, honey, and half of sesame oil, garlic, and ginger. Add salt and pepper to taste.
On foil-lined baking sheet, toss eggplant with half of glaze, reserving the remainder. Roast until halfway tender, about 15 minutes.
In medium bowl, toss carrots, mushrooms and remaining garlic, ginger, and sesame oil to make the slaw. Season with salt and pepper. Set aside.
Remove cedar wraps from water and lay flat. Cut twine into two 6" to 8" pieces. Place salmon in center of wraps and dot evenly with butter or ghee. Spoon over slaw. Carefully wrap cedar over salmon and slaw (cedar edges may just barely touch, they don't need to close completely around the salmon) and secure with twine. Add cedar wraps to same baking sheet as eggplant.
Reduce oven to 425°F. Toss remaining glaze over eggplant and put back in oven with cedar wraps and roast until salmon is cooked and tender, about 10 minutes. Remove.
Untie wraps, discarding cedar and garnish salmon with basil.
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