SLOW-ROASTED SALMON WITH MUSTARD PARSLEY GLAZE
From The Ritz-Carlton, Chicago. Gourmet, May 1998.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Seafood
Number Of Ingredients 16
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
