Slow-roasted Salmon With Mustard Parsley Glaze Recipe

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Slow-Roasted Salmon with Mustard Parsley Glaze

Vicki Butts (lazyme)

By
@lazyme5909

From The Ritz-Carlton, Chicago.

Gourmet, May 1998.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

GLAZE:

1 Tbsp
candied lime zest (see below)
6 Tbsp
unsalted butter, softened
3 Tbsp
dry bread crumbs
2 Tbsp
italian parsley, chopped
1 Tbsp
mustard seeds
1 Tbsp
fresh lime juice
2 tsp
dijon mustard
1 tsp
honey

SALMON:

8 5-oz
skinless salmon fillets
1/2 tsp
white pepper

CANDIED LIME ZEST:

1
lime
1/2 c
water
1/2 c
sugar

Step-By-Step

1Preheat oven to 225.

2Make glaze:
Finely chop enough candied lime zest to measure 1 1/2 teaspoon. In a bowl stir together zest with remaining glaze ingredients until combined. well.

3Trim any dark flesh from skinned sides of salmon. In a large roasting pan arrange salmon, skinned sides down, without crowding, and season with white pepper and salt. Spread glaze over salmon and roast in middle of oven 25-30 minutes, or until fish is just cooked through.

When you test for doneness, do not look for flakiness but rather a change in appearance - from translucent to opaque.

4Candied Lime Zest:
With a vegetable peeler remove zest from line in long 1/2-inch wide pieces. Diagonally cut pieces crosswise into very thin julienne strips.

In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add zest and simmer 10 minutes. Cool zest in syrup.

Candied zest may be made 1 week ahead and chilled in an airtight container. Makes about 2T candied zest.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American