Kosher for Rosh Hashanah

Roast Salmon with Honey-Glazed Carrots recipe from Le Marais, a kosher steakhouse in Times Square, NYC.


1 lb orange and yellow carrots, peeled and cut into quarters (bias-cut slices)
2 tbsp margarine
1 pinch salt
1 pinch of white pepper
1 sprig parsley, finely chopped
1 pinch of white cumin
1 tsp honey
1 tsp lemon juice
4 6 oz. salmon filets
1 Tbsp olive oil
Salt and pepper to taste
Balsamic vinegar, to drizzle
Olive oil, to drizzle

Shallow saute pan

To Cook the Salmon:
Heat pan over very high heat. When hot, add olive oil and salmon. Cook 4-5 minutes then flip and reduce heat to medium for 4-5 minutes. Finished salmon should be golden brown.

To Cook the Carrots:
Place the carrots and margarine in the pan. Add enough water so the carrots are partially submerged. Add the salt, honey, margarine and pepper. Bring the mixture to a boil and cook until most of the water has evaporated. Cook for an additional minute, until the carrots are shiny and glazed. Sprinkle the parsley, cumin and lemon juice over and serve immediately.

To Plate:
Place salmon with carrots arranged alongside it on each plate. Drizzle with balsamic vinegar and olive oil. Garnish with chopped parsley.

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