Slow Roasted Salmon With Mustard Parsley Glaze Food

SLOW ROASTED MUSTARD SALMON

Steps:

• Preheat the oven to 300 degrees F.
• Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere.
• Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil.

BROILED SALMON WITH HERB MUSTARD GLAZE

Steps:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
• Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
• Transfer the fillets to plates and serve with lemon wedges.

ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD

Steps:

• Heat your oven to 400 degrees.
• Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
• Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.

SLOW-ROASTED SALMON WITH MUSTARD PARSLEY GLAZE

Steps:

• With a vegetable peeler remove zest from half the lime in long 1/2-inch wide pieces. Diagonally cut pieces 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. Drain well. Finely chop enough of the candied lime peel to measure 1 1/2 teaspoons. Stir together with other glaze ingredients until combined well. Put a rack in middle of oven and preheat oven to 225 degrees. Butter a roasting pan large enough to hold the salmon without crowding. Arrange the salmon skinned side down in the roasting pan and sprinkle with salt and white pepper. Spread mustard glaze evenly over salmon. Roast until the fish is just cooked through (it will turn opaque), 25 to 30 minutes.

DIJON BAKED SALMON

Steps:

• Preheat your oven to 375 degrees Fahrenheit. Mix together the mustard, parsley, lemon juice, oil, and garlic in a small bowl.
• Place the salmon on a parchment lined baking tray and generously coat the top of the salmon with the herbed mustard mix.
• Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
• Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

SLOW-ROASTED SALMON

Steps:

• Preheat oven to 250 degrees.
• Mix together tomato, orange, and chile paste. Cut a 1-inch slit down the center of the flesh side of each salmon fillet. Season with salt, and spoon tomato mixture into slits.
• Place in a large baking dish, mixture side up. Roast in oven for 25 minutes, until opaque on outside with a pinkish center.

SLOW-ROASTED SALMON WITH MUSTARD PARSLEY GLAZE

Steps:

• Preheat oven to 225.
• 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.
• 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.
• 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.