The Washington Post

Slow-Roasted Salmon With Mustard Parsley Glaze

Slow-Roasted Salmon With Mustard Parsley Glaze 8.000
Oct 27, 2004

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 Stengner at the Ritz-Carlton in Chicago serves this with buttered asparagus.


Servings: 8
Ingredients
  • 3/4 stick (6 tablespoons) unsalted butter, softened, plus additional for buttering the roasting pan
  • 3 tablespoons fine dry breadcrumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon mustard seed
  • 1 tablespoon fresh lime juice
  • 2 teaspoons Dijon-style mustard
  • 1 teaspoon honey
  • 8 five-ounce pieces center-cut salmon fillet, skinned
  • Salt
  • 1/2 teaspoon white pepper

Directions

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.

Stir together the butter, bread crumbs, parsley, mustard seeds, lime juice, mustard and honey in a small bowl until well combined.

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.

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Recipe Source

Adapted from chef Sarah Stengner at the Ritz-Carlton in Chicago.

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Nutritional Facts

Calories per serving: 295


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 7g 35%

Cholesterol: 103mg 34%

Sodium: 111mg 5%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 29g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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