The slow roasted salmon with mustard parsley glaze was adapted from Gourmet Cookbook. Very little time preparation but the result is an amazing tender salmon texture that melts in your mouth.
As the saying goes: do not judge a book by its cover. The picture of the salmon is far from being pretty, but I guarantee you that it was absolutely delicious and a must try in your kitchen.
Slow Roasted Salmon with Mustard Parsley Glaze
- 6 tbsps unsalted butter 6 tablespoons softened unsalted butter
- 3 tbsps unseasoned breadcrumbs 3 tablespoons fine dry unseasoned breadcrumbs
- 2 tbsps flat-leaf parsley 2 tablespoons chopped fresh flat-leaf parsley
- 1 tbsp mustard seeds 1 tablespoon mustard seeds
- 1 tbsp lemon juice 1 tablespoon fresh lemon juice
- 2 tsps Dijon mustard 2 teaspoons Dijon mustard
- 1 tsp honey 1 teaspoon honey
- 6 ounces salmon fillets 4 6 ounces center cut skinless salmon fillets
- Put a rack in middle of oven and preheat oven to 225°. Butter a roasting pan large enough to hold salmon without crowding.
- Stir together butter, bread crumbs, parsley, mustard seeds, lemon juice, mustard and honey in a small bowl until well combined.
- Arrange salmon fillets in roasting pan and sprinkle with salt and pepper. Spread mustard glaze evenly over salmon.v
- Roast until fish is just cooked through, it will turn opaque, 25 to 30 minutes.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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