Prep: 10 minutes
Cook: 15 minutes
4 (4-6 oz.) Sockeye salmon fillets
1/2 t. Kosher salt
1/4 t. black cracked pepper, to taste
1 c. Basmati rice, rinsed
1 1/2 c. water
1 pinch Kosher salt
1 T. olive oil
8 carrots, peeled and sliced
1/4 t. Kosher salt
1-2 T. brown sugar
1 T. unsalted butter
soy sauce (if desired)
Preheat grill over medium heat, using a small piece of Alder wood if desired. Place salmon fillets on foil and season flesh with salt and pepper; set aside.
In a medium pot combine rice, water and pinch of salt and bring to a boil. Stir, cover and reduce heat to a simmer. Continue cooking until water is disolved and rice is tender, about 15 minutes. Remove from heat, fluff with a fork and set aside.
In the meantime heat oil in a large skillet over medium heat. Add carrots and toss to coat evenly. Cook until golden and almost tender tossing frequently, about 10 minutes. Add salt, brown sugar and butter then toss to coat and continue to cook until a glaze is formed about 3 to 5 minutes.
While rice and carrots are cooking place salmon fillet skin side down onto grill on indirect heat and cook just until medium if not medium rare about 8 to 10 minutes depending on thickness of fillets.
Serve salmon with glazed carrots and white rice. Flavor rice with soy sauce if desired.