SLOW ROASTED MUSTARD SALMON
Provided by Giada De Laurentiis
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere.
- Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil.
SALMON WITH BROWN SUGAR AND MUSTARD GLAZE
For a delicious go-to dinner, try Bobby Flay's Salmon with Brown Sugar and Mustard Glaze recipe from Food Network.
Provided by Bobby Flay
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
- Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
Nutrition Facts : Calories 413 calorie, Fat 28 grams, SaturatedFat 6.5 grams, Cholesterol 97 milligrams, Sodium 501 milligrams, Carbohydrate 4 grams, Fiber 0 grams, Protein 35 grams, Sugar 3 grams
MUSTARD-GLAZED SALMON
This dish is casual enough for a family dinner and elegant enough to serve to company.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
- Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.
SLOW-BAKED SALMON WITH LEMON AND THYME
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.
Provided by Bon Appétit Test Kitchen
Categories Fish Bake Easter Quick & Easy Low Cal Mother's Day Father's Day Dinner Lemon Salmon Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
- Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.
SLOW-ROASTED SALMON
We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve with the salmon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees.
- Mix together tomato, orange, and chile paste. Cut a 1-inch slit down the center of the flesh side of each salmon fillet. Season with salt, and spoon tomato mixture into slits.
- Place in a large baking dish, mixture side up. Roast in oven for 25 minutes, until opaque on outside with a pinkish center.
Nutrition Facts : Calories 156 g, Protein 26 g, SaturatedFat 1 g
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.
ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD
This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you'll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.
Provided by Sam Sifton
Categories dinner, easy, for one, for two, lunch, quick, weekday, weeknight, main course
Time 15m
Yield Number of servings vary
Number Of Ingredients 4
Steps:
- Heat your oven to 400 degrees.
- Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
- Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams
SLOW-ROASTED SALMON WITH MUSTARD PARSLEY GLAZE
Steps:
- With a vegetable peeler remove zest from half the lime in long 1/2-inch wide pieces. Diagonally cut pieces 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. Drain well. Finely chop enough of the candied lime peel to measure 1 1/2 teaspoons. Stir together with other glaze ingredients until combined well. 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. 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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SLOW ROASTED SALMON WITH MUSTARD PARSLEY GLAZE
From giangiskitchen.com
- 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
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