Grilled Salmon and Candied Carrots

Just another reason you should all move to the Pacific Northwest...Salmon! Here is an amazing recipe I found today. I think it would be good if you used the salmon fillet's from Costco. I used the fresh stuff cause, well, I live where it is available.

Grilled Salmon

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
lemon juice to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

DIRECTIONS
1 - Season salmon fillets with lemon pepper and garlic powder.
2 - In a small bowl, stir together soy sauce, brown sugar, water, lemon juice and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours, but the longer the better.
3 - Preheat grill for medium heat.
4 - Lightly oil grill grate by putting olive oil on a paper towel and using tongs to rub the paper towel over grill grate. Place salmon on the preheated grill, flesh side down first. Discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

I love my fish with something carb filled on the side. Due to the heat wave we have experienced, I didn't want to heat up the house. I opted for this glazed carrot recipe. Heber would not eat it, claiming he did not like cooked carrots. Once I told him it was actually candied carrots, he decided to give it a try.

Candied Carrots

baby carrots or regular carrots, peeled and cut into baby size
water
brown sugar/honey
butter

1 - Prepare and steam carrots over water. Once carrots have reached the consistency where there is still a little resistance when you push a fork through, remove from steamer. Drain off as much water as possible.
2 - Melt butter in the microwave. Mix melted butter with brown sugar or honey.
3 - Pour sugar sauce over carrots. Mix. Serve warm.