slow-roasted salmon with mustard parsley glaze
From The Ritz-Carlton, Chicago. Gourmet, May 1998.
No Image
prep time
15 Min
cook time
40 Min
method
Bake
yield
8 serving(s)
Ingredients
- GLAZE:
- 1 tablespoon candied lime zest (see below)
- 6 tablespoons unsalted butter, softened
- 3 tablespoons dry bread crumbs
- 2 tablespoons italian parsley, chopped
- 1 tablespoon mustard seeds
- 1 tablespoon fresh lime juice
- 2 teaspoons dijon mustard
- 1 teaspoon honey
- SALMON:
- 8 5-oz - skinless salmon fillets
- 1/2 teaspoon white pepper
- CANDIED LIME ZEST:
- 1 - lime
- 1/2 cup water
- 1/2 cup sugar
How To Make slow-roasted salmon with mustard parsley glaze
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Step 1Preheat oven to 225.
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Step 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.
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Step 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.
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Step 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.
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