Zingy Mustard Soy Salmon

• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes. Cover to keep warm.

• Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle. • In a separate small bowl, combine teriyaki sauce, remaining ginger, a squeeze of lime juice, and sriracha to taste.

• Pat salmon* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add salmon skin sides down; cook until skin is lightly browned and crispy, 5-7 minutes. Carefully flip and cook until fish is opaque and cooked through, 1-2 minutes more. • Transfer salmon to a plate. Return pan to medium-high heat and add sauce. Bring to a boil and cook until reduced by half, 2-4 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings).