8221 W. Sunset Blvd.
Los Angeles, CA 90046
(opening December 2006)
230 W Kinzie St
Chicago, IL 60610
Alaskan Salmon with Peppermint Cider-Braised Carrots
Chef Mohammad Islam of Chateau Marmont
– Los Angeles, CA
Adapted by StarChefs.com
Yield: 6 Servings
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
6 filets of fresh Alaskan King salmon (approximately 6
1 Tablespoon softened butter
Salt and black pepper
2 Tablespoons chopped shallot
1 Tablespoons chopped garlic
1½ pounds spinach
Salt and white pepper
Method: 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.
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
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.