SLOW-ROASTED SALMON WITH MUSTARD PARSLEY GLAZE

Slow-Roasted Salmon with Mustard Parsley Glaze image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Seafood

Number Of Ingredients 16

GLAZE:
1 tablespoon(s) candied lime zest (see below)
6 tablespoon(s) unsalted butter, softened
3 tablespoon(s) dry bread crumbs
2 tablespoon(s) italian parsley, chopped
1 tablespoon(s) mustard seeds
1 tablespoon(s) fresh lime juice
2 teaspoon(s) dijon mustard
1 teaspoon(s) honey
SALMON:
8 5-oz - skinless salmon fillets
1/2 teaspoon(s) white pepper
CANDIED LIME ZEST:
1 - lime
1/2 cup(s) water
1/2 cup(s) sugar

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.