CHOPPED KITCHEN

Salmon & Honey-Glazed Carrots

with Lemon-Saffron Yogurt Sauce

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Servings 8-10

This elegant dish gets unique flavor from a prized spice, saffron, used two ways: added to the water used to boil the potatoes and stirred into a creamy yogurt sauce. The bright sauce is delicious spooned over rich salmon, potatoes, and carrots—which get another flavor-packed lift from a glaze of honey and fragrant cumin. Aleppo pepper adds just a hint of spice throughout the dish, balanced by cooling fresh mint.

Ingredients
  • 2 Skin-On Salmon Fillets
  • 2 cloves Garlic
  • 6 oz Carrots
  • 1 Lemon
  • 1⁄2 cup Plain Greek Yogurt
  • 1⁄2 tsp Crushed Aleppo Pepper
  • 1⁄2 tsp Ground Cumin
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    1 Prepare & cook the potatoes:

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    Remove the honey from the refrigerator to bring to room temperature. Wash, dry, and medium dice the potatoes. In a small pot, combine the potatoes, half the saffron, and a big pinch of salt. Add enough water to cover the potatoes by 1⁄2 inch. Heat to boiling on high. Once boiling, cook 10 to 12 minutes, or until the potatoes are tender when pierced with a fork. Drain thoroughly and return to the pot. Set aside in a warm place.

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    2 Prepare the remaining ingredients:

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    While the potatoes cook, wash and dry the remaining fresh produce. Peel the carrots; cut into 1⁄2-inch-thick pieces on an angle. Peel and roughly chop the garlic. Pick the mint leaves off the stems; discard the stems. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a medium bowl, combine the remaining saffron and the juice of 1 lemon wedge.

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    3 Cook & glaze the carrots:

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    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the cumin and honey (kneading the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add 3⁄4 cup of water. Cook, stirring occasionally, 8 to 10 minutes, or until the carrots are softened and glazed. Transfer to a bowl. Season with salt and pepper to taste.