Serves 2-3 • 30 minutes with prep

Charred Carrots With Orange And Honey

Honey-sweet, citrus-zesty and perfectly simple.

INGREDIENTS

1- Pixie Tangerines - 1 Tablespoon Pixie Zest

2- Wild King Salmon - 4 Fillets

3- Extra-Virgin Olive Oil - 2 Tablespoons

4- Fresh Rosemary - 1 Tablespoon, Minced

5- Fennel Seeds - 1 Tablespoon

INGREDIENTS

Pixie Tangerines

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1/2 Pixie Tangerine, Zested

Carrots

1 1/2 Pounds

Extra-Virgin Olive Oil

3 Tablespoons

Red Wine Vinegar

1 Tablespoon

Honey

2 Teaspoons

Kosher Salt

Season To Taste

Ground Black Pepper

Season To Taste

Fresh Thyme Leaves

1Tablespoon, Minced

STEPS

1

Preheat oven to 400F.

2

Peel the carrots. Cut the smaller ones in half and bigger ones in quarters.

3

Place carrots on a baking sheet. Using your hands, toss carrots in olive oil, vinegar, honey, salt and pepper until they are well coated. Sprinkle with thyme.

4

Roast over medium-high heat for about 20 minutes, tossing occasionally until carrots are slightly tender and a little charred.

5

Drizzle the carrots with the tangerine juice and half of the tangerine zest. Toss well.

6

Place on a serving plate and season with fleur-de-sel and the rest of the orange zest.

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