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.
- 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
- 1/2 teaspoon white pepper
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.
Adapted from chef Sarah Stengner at the Ritz-Carlton in Chicago.
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