Featured Recipe

Glazed Salmon with Spiced Carrots

4 tablespoons extra-virgin olive oil, plus more for the pan
1 pound carrots, thinly sliced
2 tablespoons honey or agave nectar
1 tablespoon dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6 -ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of ground cinnamon
1/3 cup roughly chopped fresh mint
1/4 cup sliced almonds

Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.

Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.

Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

Photograph by Antonis Achilleos -  Chef Andre Sample  - Rue de Paris Restaurant

More Recipes

Herb Roasted Prime Rib with Truffle Cheese Popovers
Serves 6
1 4-6 pound prime rib roast, trimmed to "roast ready" by your butcher
2 cups Herb-Dijon Marinade (see recipe)
4 tablespoons parsley, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
1 cup olive oil
Sea salt
Fresh cracked black pepper
1 recipe Truffle Cheese Popovers
1 recipe Beef Broth (follow Beef Jus instructions in Chef's Note)
1.Coat the prime rib roast with the Herb-Dijon Marinade and let marinate for at least 4 hours in the refrigerator, preferably overnight. Remove the roast from refrigerator two hours before placing in the oven.
2.Mix the parsley, rosemary, sage and olive oil together.
3.Preheat oven to 300F. Thoroughly rub entire surface of the roast with sea salt and black pepper. Place roast onto a steel rack and into a roasting pan in the oven. Cook the roast for 11/2 hours. Check the internal temperature of the roast. Once roast reaches 90F, baste the roast with herb-olive oil mixture every 15 minutes.
4.Continue to cook the roast until an internal temperature of 120F is reached. Remove from the oven and let rest for 30 minutes. (at this point you can increase the oven temperature and start the popover recipe)
5.Once the roast has rested, slice and serve with Truffle Cheese Popovers and Beef Jus.