|
Slow-Roasted Salmon with Mustard Parsley Glaze
The technique of slow roasting gives a firm-bodied fish
like salmon such a tender texture that it practically
melts in your mouth. To test for doneness, look not for
flakiness but for a change in appearance from translucent
to opaque. Chef Sarah Stegner at the Ritz-Carlton in
Chicago serves this with buttered asparagus.
Serves 8
-
3/4 stick (6 tablespoons) unsalted butter, softened
-
3 tablespoons fine dry bread crumbs
-
2 tablespoons chopped fresh flat-leaf parsley
-
1 tablespoon mustard seeds
-
1 tablespoon fresh lime juice
-
2 teaspoons Dijon mustard
-
1 teaspoon honey
-
8 (5-ounce) pieces center-cut salmon fillet, skinned
-
Salt to taste
-
1/2 teaspoon white pepper
Put a rack in middle of oven and preheat oven to 225
degrees F. Butter a roasting pan large enough to hold
salmon without crowding.
Stir together butter, bread crumbs, parsley, mustard
seeds, lime juice, mustard, and honey in a small bowl
until well combined.
Arrange salmon skinned side down in roasting pan and
sprinkle with salt and white pepper. Spread mustard glaze
evenly over salmon.
Roast until fish is just cooked through (it will turn
opaque), 25 to 30 minutes.
Recipe from
The Gourmet Cookbook
Edited by Ruth Reichl (Houghton Mifflin; September
2004; $40.00/Hardcover; ISBN: 0-618-37408-6). |
