Salmon Dinner

 

Ingredients:

Salmon:

Salmon (2 pounds = 4 portions)

1 large lemon

Salt

Spices: Cumin, Paprika, Cajon

 

Glazed Carrots:

3 large carrots

1 tablespoons of plum preserve

1 tablespoon of honey1 lemon (juiced)

1 tablespoon of balsamic vinegar

Kosher salt

 

Fried Rice:

2 cups of white rice

1 large carrot

1 small white onion

2 strands of scallions

2 tablespoons of soy sauce

Curry spice

 

 

Directions:

Salmon Preparation:

Take a strip of non-stick foil to form a pouch
Slice lemon into thin wedges
On one half of foil strip, lay down lemon
Take the salmon skin side up, and add kosher salt
Place salmon, skin side down, on top of lemon
On the fillet side, place additional kosher salt, cumin, paprika, and Cajun spice
Close and seal the pouch, making sure the top is NOT touching the fish
Place pouch on pre-heated grill or oven for approximately 15 minutes on high heat
Remove salmon out of pouch carefully, not breaking it apart.

Glazed Carrot Preparation:

Shred carrots
Combine plum preserve, honey, lemon juice, balsamic vinegar, and salt in a pan
Once mixture has been brought to a boil, turn off heat
Mix carrots with glaze mixture
Allow carrots to cook off of residual heat until al dente

Fried Rice:

Steam or boil white rice
Finely chop the leftover carrot hearts and onion
Fry onions and carrots until caramelzation begins
Add soy sauce to onion and carrots
Add al dente rice to the mixture
Fry together until liquids have evaporated
Turn heat off
Mix in finely chopped scallions

 

Plate salmon, glazed carrots, and fried rice to your preference. Serve warm.