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A Modern Mastery of Spice

Chef Mohammad Islam of Chateau Marmont - Los Angeles, CA
Chef Mohammad Islam

Chateau Marmont
8221 W. Sunset Blvd.
Los Angeles, CA 90046
(323) 656-1010

(opening December 2006)
230 W Kinzie St
Chicago, IL 60610

Slow Baked Alaskan Salmon with Peppermint Cider-Braised Carrots
Chef Mohammad Islam of Chateau Marmont – Los Angeles, CA
Adapted by

Yield: 6 Servings

Slow Baked Alaskan Salmon with Peppermint Cider Braised Carrots on Ingredients:

    Braised Carrots:
  • 2 sprigs thyme
  • ½ sprig rosemary
  • 2 bay leaves
  • 1 Tablespoon dried peppermint
  • 4 cups apple cider
  • 6 cloves garlic
  • 1 Tablespoon caraway seeds
  • 4 bunches knob carrots (approximately 8 pieces)
  • 2 Tablespoons butter
  • Salt and pepper
  • Fresh peppermint

  • 6 filets of fresh Alaskan King salmon (approximately 6 ounces each)
  • 1 Tablespoon softened butter
  • Salt and black pepper

  • 2 Tablespoons chopped shallot
  • 1 Tablespoons chopped garlic
  • 1½ pounds spinach
  • Salt and white pepper

For Salmon:
Preheat the oven to 250ºF. Cover a sheet pan with foil and spread evenly with softened butter. Place the salmon on top and bake for 15 minutes.

For Carrots:
Put thyme, rosemary, bay leaves and peppermint into a sachet. Combine with apple cider, garlic, caraway seed, carrots, butter, salt and pepper and cook for 20 minutes, until soft. Remove from liquid and slice into thick slivers. Garnish with fresh peppermint.

For Spinach:
Sauté shallot and garlic until fully cooked. Add the spinach, and season with salt and white pepper. Cook until the spinach leaves wilt but not bleed, approximately 1 minute.

To Assemble and Serve:
Place salmon on the right third of a rectangular plate. Place spinach in the center and carrots.

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  • LA Rising Stars: Mohammad Islam

  •    Published: October 2006
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