Pan-roasted salmon, rice, and Vichy carrots

This is a very delicious, very healthy, very orange plate of food! Our Saturday leftovers dinner plans ended up with only rice and carrots left over so we decided to make a fresh dinner  by adding a couple of pieces of salmon. The real stars, though, were the Vichy carrots. I used these small carrots so they would cook quickly, I could roll them around in the glaze, and they look cool on the plate. Here is the recipe adapted from a Jody Williams via Sam Sifton at the NYTimes recipe. My recipes are always adapted for ease of use and lower amounts of sugar and oil.

Vichy-style carrots Serves 2, about 20 minutes

10 small, young carrots or sliced larger ones
Kosher salt
1 tablespoon sherry vinegar, divided
1 heaping teaspoon sugar
2 teaspoons extra-virgin olive oil
1 small shallot, finely diced
1 sprig of thyme, leaves only
1 tablespoon Italian parsley, chopped

Put carrots in one layer in a sauté pan, season with salt and add a 1/2 tablespoon of the vinegar. Add cold water (or for more flavor, chicken stock) until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.

Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out while cooking, add a splash of water.)

Once carrots are cooked through, discard any excess liquid in the pan. Add remaining 1/2 tablespoon sherry vinegar to pan, along with the sugar, olive oil, shallot and thyme, and cook, rolling the carrots around in the pan, for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Sprinkle with parsley.