Ingredients

Ginger-Glazed Sockeye:

• 4 (6-ounce) wild sockeye pieces Available in Our Seafood Subscription Box

• 1 tablespoon grated ginger

• 1 teaspoon honey

• 1 teaspoon stone ground mustard

• 2 teaspoons olive oil

• ¼ cup low sodium soy sauce

• 1 teaspoon black pepper

Charred Carrots:

• 1½ pounds whole carrots, trimmed & peeled

• 1 tablespoon olive oil

• 2 tablespoons white wine vinegar

• 2 tablespoons unsalted butter

• 2 tablespoons honey

• Salt and pepper, to taste

Directions

Preheat oven to 475°. Spread carrots out in a single layer on baking sheet. Drizzle with oil and roll until coated. Season generously with salt and pepper.

Roast until slightly charred, but not cooked through, about 10-12 minutes. Reduce oven temperature to 300°. When carrots cool, cut at an angle in ½ in. thick slices.

Transfer carrots to a large bowl. Toss with vinegar. Season with salt and pepper if needed. Let rest 5 minutes.

In a small saucepan, simmer soy sauce and ginger. Stir in honey, pepper, and mustard. Remove from heat. In a cast iron skillet, warm olive oil on medium-high.

Remove carrots from bowl and spread out onto baking sheet. Rub with butter and drizzle honey. Roast until fully tender, 5-7 minutes.

Place salmon flesh side down in hot skillet. Sear 2 mins. Flip, coat with ginger glaze, and put in oven for additional 10 mins., or until cooked. Serve with carrots.