Sitka Salmon Shares is a Community Supported Fishery (CSF) based in Sitka, Alaska with roots in the Midwest. We provide seasonal shares of our wild caught Alaskan seafood, sustainably harvested by our fleet of traditional small boat fishermen-owners, direct to your doorstep. To learn more about how you can support Community Supported Fisheries that minimize ecological impact, conserve wild fish populations, and maintain livelihoods of local fishing communities in southeast Alaska, visit sitkasalmonshares.com
Ingredients
- Four 6oz wild Sockeye salmon pieces
- 1 tbsp grated ginger
- 1 tsp honey
- 1 tsp stone ground mustard
- 2 tsp olive oil
- ¼ cup low sodium soy sauce
- 1 tsp black pepper
- 1½ lbs whole carrots, trimmed & peeled
- 1 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tbsp unsalted butter
- 2 tbsp honey
- salt & pepper to taste
Instructions
Ginger-Glazed Sockeye Salmon with Charred Carrots
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 temp. 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 minutes, or until cooked. Serve with carrots.
Remember, the worst thing you can do is overcook the salmon! It should flake, but still be moist and very tender.
