Ingredients:

• salmon
• carrots, washed but not peeled
• baby portabella mushrooms, sliced
• olive oil

Sauce Ingredients:

• soy sauce
• rice wine vinegar
• dijon mustard
• honey
• sriracha (optional)

Directions:

Chop carrots into bite size pieces. Coat carrots and mushrooms lightly in olive oil, S+P and spread out on a foiled baking sheet. Bake at 400º for 25 minutes.

Pat the salmon dry. In a separate bowl add in the soy sauce, vinegar, mustard, honey and sriracha. I didn’t measure the ingredients, just add a little of each and taste along the way (too sweet, add soy sauce or vinegar. Too tart, add honey). Salt and pepper the salmon and wrap in a foil pouch with the sauce. Cook at 400º for 10 minutes and broil for 5 or so to brown. Or you can sear it on the stove top in a little butter or oil.

Serve the fish over a scoop of the vegetables. I think this dish would be perfect over some polenta, but I didn’t have any. You could probably also make it a salad served over greens.