Sweet and Sour Salmon with Glazed Carrots (แซลมอนและแครอทซอสเปรี้ยวหวาน)

1.Spread sugar in a pot evenly. Heat until the sugar melts into a dark caramel, then add hot water to stop the caramelization.

2.Add ginger, garlic, soy sauce, apple cider vinegar, and pepper, then simmer over medium heat (the sauce shouldn't thicken too much as it will further thicken when used to cook the salmon and carrots). Taste and adjust with salt, then set aside.

3.Heat olive oil in a pan and grill carrot until about 80% cooked through. Season with salt and add just enough water to create steam. Cover the pan to steam carrot for about 3 minutes, then remove and set aside.

4.In the same pan, add more oil and place the salmon skin-side down. Sprinkle with a little salt. Once the skin is crispy and the flesh is more than halfway cooked, flip it and grill for about another 30 seconds.

5.When the salmon is nearly cooked, drain off any excess oil in the pan. Return the carrots along with the sauce, increase the heat slightly, and toss the salmon and carrots until they are well coated in the sauce.

6.Serve on a plate lined with frisée lettuce and garnish with salmon roe.