Real Recipes From Real Home Cooks ®

slow-roasted salmon with mustard parsley glaze

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

From The Ritz-Carlton, Chicago. Gourmet, May 1998.

yield 8 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For slow-roasted salmon with mustard parsley glaze

  • 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

How To Make slow-roasted salmon with mustard parsley glaze

  • 1
    Preheat oven to 225.
  • 2
    Make 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.
  • 3
    Trim 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.
  • 4
    Candied 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.

Categories & Tags for Slow-Roasted Salmon with Mustard Parsley Glaze:

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