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