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
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
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.