Grilled Salmon with Honey-Glazed Rainbow Carrots

Instructions

1. 1

   In a small bowl, whisk together honey, minced ginger, soy sauce, rice vinegar, and 1 tablespoon olive oil. Set the glaze aside.

   Tip: Make the glaze while prepping ingredients to save time on the grill.

2. 2

   Pat salmon fillets dry with paper towels and season both sides with salt and pepper. Brush the skin side lightly with 0.5 tablespoon olive oil.

   Tip: Dry salmon ensures better searing and prevents sticking to the grill grates.

3. 3

   Preheat grill to medium-high heat (about 400°F). Toss carrot halves with remaining 1.5 tablespoons olive oil, minced garlic, salt, and pepper in a bowl.

   Tip: Oil the grill grates well to prevent sticking.

4. 4

   Place carrot halves on the grill, cut-side down. Grill for 8-10 minutes until they develop a caramelized crust, turning once halfway through.

   Tip: Don't move the carrots too early; let them sit to develop color and sweetness.

5. 5

   Move carrots to the cooler side of the grill. Place salmon fillets skin-side up on the hot side and grill for 5-6 minutes without moving.

   Tip: High initial heat creates a flavorful crust on the salmon skin.

6. 6

   Flip salmon skin-side down and immediately brush the top with the honey-ginger glaze. Grill for another 4-5 minutes until salmon flakes easily with a fork.

   Tip: Apply glaze only after flipping to prevent burning and maximize flavor.

7. 7

   Transfer salmon and carrots to serving plates. Drizzle any remaining glaze over the carrots and salmon.

   Tip: Let the salmon rest for 2 minutes before serving for better texture.

8. 8

   Garnish with toasted sesame seeds and serve with lime wedges on the side for brightness.

   Tip: A squeeze of fresh lime juice right before eating brightens all the flavors.