Salmon & Honey-Glazed Carrots
with Lemon-Saffron Yogurt Sauce
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.
- 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
1. Prepare & cook the potatoes:
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.
2. Prepare the remaining ingredients: 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.
3. Cook & glaze the carrots: 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.
4. Make the yogurt sauce: While the carrots cook, to the bowl of saffron-lemon juice mixture, add the yogurt, lemon zest, a drizzle of olive oil, and up to half the Aleppo pepper. Stir to combine; season with salt and pepper to taste.
5. While the carrots continue to cook, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Rinse and wipe out the pan used to glaze the carrots. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.