Korean Style Salmon

For the salmon: 

1. Place the skinless salmon fillets into a deep sided ovenproof dish, drizzle with the tamari, lemon juice, olive oil and honey. Rub the marinade all over the salmon and set aside in the fridge to marinate for 30-60 minutes. 
2. Preheat the oven to 480°F (250°C), place the dish with the salmon in the oven and bake for 15 minutes. 
3. Meanwhile, cook the rice according to instructions on packaging.
   

For the eggplant (aubergine): 

1. Slice the eggplant into ¾ inch discs and then into 3-4 long strips.  
2. Heat the olive oil in a non-stick skillet over a medium heat and sauté the white part of the green onions for 2-3 minutes. Now add the eggplant and stir fry until the eggplant is soft, around 10 minutes. If necessary, add a spoonful of water to prevent the eggplant from sticking. 
3. Now add the garlic and some of the green part of the green onions to the eggplant (set aside some of the green onion to garnish the dish). Finally, pour all the sauce ingredients into the pan and bring to the boil. 
   

To serve: 

1. Place the baked salmon fillets onto 4 plates. Brush the baked salmon with the sauce from the pan and sprinkle over the sesame seeds. Serve with a portion of cooked rice and the stir fried eggplant. Sprinkle over the remaining green onion and optional fresh chilli.