Saumon Grillé Aux Carottes Et Mange-tout Recipe
Grilled Salmon with Carrots and Snow Peas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon & Marinade
Vegetables & Finishing
Method
Salmon & Marinade
- 1
Prepare marinade
In a medium bowl whisk together 2 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs low-sodium soy sauce, 1 tsp honey, 2 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp sea salt and 1 tsp freshly ground black pepper until emulsified.
- 2
Marinate salmon
Place 4 skin-on salmon fillets in a shallow dish or resealable bag. Pour half of the marinade over the salmon (reserve the other half for brushing while cooking). Turn fillets to coat evenly. Marinate in the refrigerator for 15–30 minutes (no more than 30 minutes to avoid 'cooking' the fish with acid).
- 3
Preheat grill
Preheat a grill (or grill pan) to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.
- 4
Grill salmon
Remove salmon from marinade and let excess drip off. Place fillets skin-side down on the hot grill. Cook with the lid closed for 4–5 minutes. Brush the tops with reserved marinade, then flip carefully and cook an additional 2–4 minutes depending on thickness, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or until desired doneness. Skin should be crisp and flesh should flake easily. Remove from grill and tent loosely with foil to rest for 3–4 minutes.
Vegetables & Finishing
- 5
- 6
Cook carrots
Heat 1 tbs olive oil in a large skillet over medium heat. Add the sliced carrots and a pinch of salt and sauté, stirring occasionally, for 6–8 minutes until they begin to soften and gain a little color. Add 1 tbs unsalted butter and continue cooking 1–2 minutes until glazed.
- 7
Add snow peas & shallot
Add the trimmed snow peas and the sliced shallot to the skillet with the carrots. Sauté for 2–3 minutes until snow peas are bright green and tender-crisp and shallot is softened but not brown. Season to taste with a pinch of salt and a few grinds of black pepper. Remove from heat.
- 8
Plate and finish
Divide the carrot and snow pea mixture among 4 plates. Place a rested grilled salmon fillet on top of each bed of vegetables. Sprinkle 2 tbs chopped fresh parsley (or cilantro) evenly over the plates and finish with flaky sea salt (about 1/2 tsp divided) and a lemon wedge per plate. Serve immediately.
