Crispy Salmon with Carrot-Ginger Relish

Crispy Salmon with Carrot-Ginger Relish |

SURPRIIIIIIISE!  Welcome to my new home! The Roasted Root has come into its own…nestled into a makeover…has laid down some…roots!  I’ve kept this nugget of information hidden from you for a while and am so happy to show you my new site design.

I had my site re-designed by the lovely Shay Bocks, who also designed Pinch of Yum, Oh my Veggies, Prevention RD, Homegrown & Healthy and more!  I had been tinkering around with the idea of redesigning my site for quite some time and came to terms with the fact that as much as I love pretty websites, I don’t really have the knack for doing it on my own.  I knew I needed help. So I kept scrolling to the bottom of sites with fun designs, and guess whose name was aaaaalways at the bottom? Mmmhmmmm ahhhh shhhhheeee… it son! that’d be the talented Shay Bocks.

I thought the re-design would take a million years but it went super quick! Shay is so easy to work with, is so sweet, and truly has an eye for beauty. If I lived anywhere near her, I’d ask her on a lady date.

So check up on it, take a gander around…have a looksy into my fancy new recipes page layout! Love the visuals, love me some Shay! There are a couple of pages that are under construction (due to yours truly) but aside from that, this is now where I be. And I couldn’t be happier!


Crispy Salmon with Carrot-Ginger Relish |

Over the holiday week…end I went to my mother’s in the mountains and made this Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette from Cooking Light Magazine. In spite of living with pork-and-beef-loving-man-cake, my favorite animal protein tends to be on the seafood side of things.  Tack on some ginger, and I’m sold down the river.

You’ll notice the recipe involves Carrot-Ginger vinaigrette, which would necessitate a food processor or blender that’s not more than 50 years old in the real world. This is the perfect example of how mountain land differs from real land. Mountain land smoothies are….chunky. Mountain land homemade vinaigrettes are…relish. In my defense, I did put all ingredients in said 58-year-old blender and gave a real go at stopping, stirring, starting, cursing, repeating, hand-throwing and f-bomb-dropping….and in spite of my futile efforts, what I got is what you see in the picture. Relish. And It’s wonderful!

This recipe is simple, yet unique and nothing but great for you. It is perfect for any night of the week. The carrot-ginger vinaigrette makes a fantastic relish and the whole thing can be yours in less than 30 minutes.

Thank you, my dear friends, for all of your kind words regarding my second cookbook, Let Them Eat Kale!. I feel lucky to have you around and your support is so valuable to me!

Crispy Salmon with Carrot-Ginger Relish |

Crispy Salmon with Carrot-Ginger Relish

Author: Julia


For the Carrot Ginger Relish:

  • ½ cup grated carrot
  • 2 teaspoons fresh ginger grated
  • 1 tablespoon olive oil
  • 2 teaspoons rice vinegar
  • Zest of 1 orange
  • 3 tablespoons fresh squeezed orange juice

For the Salmon:

  • 2 6- ounce salmon fillets
  • 1 teaspoon coconut or olive oil
  • Sea salt and pepper

For the Arugula Salad:

  • 4 ounces baby arugula about 6 cups loosely packed
  • 1 cup cherry tomatoes halved
  • 1 avocado pitted and diced


To Prepare the Carrot Ginger Relish:

  1. Combine olive oil, rice vinegar, orange juice and orange zest in a small bowl and whisk together.
  2. Add the grated carrot and ginger and stir everything together. Set aside.

To Prepare the Salmon:

  1. Line a cookie sheet or baking dish with aluminum foil and put the oven on the high broil setting.
  2. Coat the fish in about one teaspoon of coconut oil or olive oil and sprinkle with sea salt and pepper.
  3. Broil fish on high for 8 to 10 minutes or until cooked in the middle and crispy on the top.
  4. When the salmon is ready, plate it with half of the carrot ginger relish on top. You can pour some of the juices from the carrot ginger relish over the fish, but this vinaigrette should also be used for the arugula salad.

To make the arugula salad:

  1. Combine all salad ingredients in a salad bowl.
  2. Toss the salad together with the vinaigrette from the carrot relish.

Crispy Salmon with Carrot-Ginger Relish |

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  1. stephie @ EYHO

    AHH You’re so fancy and I LOVE IT!!!! 😀

    (Have I ever mentioned that your mathy CAPTCHA makes me want to shoot myself on a regular basis? Not necessarily because it is hard, but because when it tells me I’m wrong occasionally I get all, “WHAT!? 1+9 is TOTALLY 10! Stop making me second-guess myself, CAPTCHA!” That is all.)

    1. Julia Post author

      Thanks, lady!!!! Yeah, I dunno what’s up with my CAPTCHA….maybe I need a new plugin cause I’ve had multiple people pull out calculators for it, sheeeeeesh!

  2. Tieghan

    I LOVE the new site!! It is so you and so cute! Congrats

    As for this salmon? Incredible! I love the flavors, but you had me at crispy. Crispy salmon is my favorite!

    1. Julia Post author

      Thanks, lovey! I’m thrilled about the new design and the salmon? You would LOVE it! Right up your alley! 😉

  3. Kelli @ The Corner Kitchen

    I totally in love!! In love with this salmon + relish combo (thanks for planning my dinner tonight!). And head over heels for your redesign. It’s amazing, Julia! Also really digging your customized Pinterest buttons.

  4. Brea

    I am actually in the process of saving up some cash to (hopefully) get the wonderful Shay to beautify my site! Everything she has done is just fabooosh. I am going to have to try this recipe ASAP! I have a big bag of carrots looking for a purpose right now!

    1. Julia Post author

      Brea! So glad to hear it! You’ll love working with her! I couldn’t recommend her more – she’s easy to work with and she’s great at making what you want become a reality 🙂


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