Information
10min
1 hr
4
Ingredients
Ginger-Glazed Sockeye:
- 4 (6-ounce) wild sockeye pieces
- 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.
Joshua McFadden & Marsh Skeele
Two excellent cooks contributed to this recipe. On the far left, Joshua McFadden of Ava Gene’s in Portland, OR. He’s the genius behind the delectable charred carrots, and Six Seasons: A New Way with Vegetables, a cookbook focused on seasonal, vegetable-centric dishes. They call Joshua the “vegetable whisperer,” and once you try his charred carrots you’ll see why. On the right, our co-founder Capt. Marsh Skeele brings you his ginger-glazed sockeye, a classic flavor combination that complements the carrots perfectly.
