Maple-Ginger Salmon and Carrots

 1/4 cup maple syrup

4 tsp grated ginger

1/2 tsp ground coriander

1/2 tsp black pepper

1-1/2 lbs carrots (peeled and cut into 1-inch pieces)

1 TBSP butter

3/4 tsp salt

4 Salmon fillets (5 oz each)

scallions

Mix first 4 ingredients. Bring pot of water to a boil, add carrots, and simmer 15 minutes. Drain but reserve 1/2 cup liquid. Mash carrots and liquid until semi-smooth. Stir in half of the maple syrup mixture, butter and 1/2 tsp salt. Cover and set aside. Place salmon fillets on a foil-lined baking sheet, season with 1/4 tsp salt and brush with remaining maple syrup mixture. Roast at 425 for 12 minutes. Serve with sliced scallions on top of salmon and carrots.