Quick Pickled Carrots & Baked Salmon

Slofoodgroup Team June 09, 2021

How To Make The Easiest Carrot Pickles 

Serve as a side to Baked Filets of Salmon

Weeknights are often call for quick-and-easy meals, but that doesn't mean they have to lack flavor and nutrients!

This recipe for baked salmon and carrot pickles satisfies all the criteria for a healthy, delicious, and easy weeknight dinner!

The carrots can be even be pickled ahead and kept in the fridge for up to one week.

 Baked Salmon Filet with Quick Carrot Pickles

Serves: 4

Prep Time: 15‘

Cooking Time: 15’

Additional Time: 0’ 

Ingredients

For the pickled carrots:

  • 1 1/4 cups white wine vinegar
  • 3/4 cup  white wine
  • 1 cup sugar
  • 1 teaspoon coriander seeds
  • 2 bay leaves
  • 2 star anise
  • 1 sprig of thyme
  • 6 medium carrots, peeled and sliced

For the baked salmon:

  • 4 salmon fillets
  • 2 tbsp olive oil
  • generous pinch of sea salt
  • freshly cracked black pepper
  • chopped fresh coriander

Procedure

  1. Add the vinegar, wine, and sugar into a large saucepan and bring it to a boil.
  2. Mix in the coriander seeds, bay leaves, star anise, and sprig of thyme; stir well and boil for 5 minutes.
  3. Add in the sliced carrots, stir well and remove from heat; cover and allow to pickle for 20 minutes.
  4. Preheat your oven to 190C/375F.
  5. Season the salmon fillets with salt and freshly cracked black pepper.
  6. Coat a roasting tin with olive oil, add the salmon, skin-side-up and bake in the oven for 15 minutes.
  7. Remove the carrots from the marinade and transfer to a bowl; season with salt and pepper to taste. 
  8. Mix 2-3 tbsp of pickled juice together with 1 tbsp of olive oil and mix well.add the chopped coriander and stir.
  9. To serve, place the pickled carrots next to the salmon and drizzle the dressing around it.




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