Salmon and Glazed Carrots

Scaled and cut salmon into 1-inch thick fillets. Wash to detach any clinging scales. Leave aside.

In a clean bowl, whisk together 2Tbsp soy sauce, and 2Tbsp Mirin. Add one salmon fillet at a time. Make sure that the sauce covers every sides of the fillets. Marinate for 15 - 20 minutes.

Prepare and cut carrots. Slice the carrots into 2 inch long sticks. Put carrot sticks in a large bowl, add 2Tbsp soy sauce, 2Tbsp sesame oil, and 1Tbsp sesame seeds.

If you are gluten or soy intolerant, use salt instead of Kikkoman soy sauce. Substitute 1Tbsp soy sauce with 1/2tsp salt.

Preheat the oven to 220 degrees Celsius.

Lay carrot sticks on one side of the baking sheet and salmon fillets on the other side. Put the skin side up. Use a spoon to slightly drop the olive oil over the skin of the salmon fillets. Grill for 8-10 minutes.

Remove the tray from the oven and flip the salmon fillets another side. In a clean bowl whisk together 1Tbsp soy sauce, 1Tbsp Mirin, and 1Tbsp grated ginger. Brush the mix over the salmon fillets. Again use a spoon to slightly drop the olive oil over the salmon and the carrot sticks. Put back in the oven and grill for another 8-10 minutes or the sauce thickening. Remove from the oven. Turn off the oven.

Transfer to a serving plate. Place the carrot sticks in the plate and cover with salmon fillets. Garnish with 1Tbsp pan-roasted sesame seeds. Squeeze the lime wedge over the fillets. Serve with warm rice or congee.