Michael Symon's Grilled Salmon With Shaved Carrot and Peanut Sal

• 24 ounces salmon, cut into 6 oz pieces
• extra virgin olive oil
• salt
• pepper
• 3 medium organic carrots
• 1 tablespoon cumin seed
• 1 bunch scallion
• 1 cup mint leaf
• 12 cup peanuts, toasted
• 4 ounces extra virgin olive oil
• 2 ounces red wine vinegar

1. Season salmon with salt and pepper, brush on olive oil.
2. Grill for 2 minutes per side.
3. While the salmon is grilling shave the carrots, toast the cumin seeds, slice the scallions thinly and tear the mint leaves.
4. Place carrots, cumin, scallions and mint in a large mixing bowl with the peanuts.
5. Whisk together the oil and red wine vinegar and add to the shaved vegetables.
6. Season liberally with salt and pepper.
7. Place the salmon on a platter and top with the shaved carrot salad.

salmon, extra virgin olive oil, salt, pepper, carrots, cumin, scallion, mint leaf, peanuts, extra virgin olive oil, red wine vinegar

Taken from www.food.com/recipe/michael-symons-grilled-salmon-with-shaved-carrot-and-peanut-sal-472206 (may not work)