Title: Slow-Roasted Salmon with Mustard Parsley Glaze
Categories: Sauce Salmon
Yield: 4 Servings

		For glaze
1	tb	Drained candied lime zest
		[recipe below]
3/4		Stick (6 tablespoons)
		Unsalted butter, softened
3	tb	Fine dry breadcrumbs
2	tb	Chopped fresh flat-leafed
		Parsley leaves
1	tb	Mustard seeds
1	tb	Fresh lime juice
2	ts	Dijon mustard
1	ts	Honey; optional
8		5-ounce pieces skinless
		Center-cut salmon fillet
1/2	ts	Freshly ground white pepper

Preheat oven to 225 degrees F.

Make glaze: Finely chop enough candied lime zest to measure 1 1/2 teaspoons. 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 to 30 minutes, or until fish is just cooked through. The technique of slow roasting gives a firm-bodied fish like salmon such a tender texture that it practically melts in your mouth. When you test for doneness, do not look for flakiness but rather a change in appearance -- from translucent to opaque. Serves 8.

Candied Lime Zest

1 lime 1/2 cup water 1/2 cup sugar

With a vegetable peeler remove zest from lime 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 2 tablespoons candied zest. [I got less from the recipe than 2 tablespoons the recipe says. I made a full recipe of candied lime zest and used it all in the salmon glaze.]

This recipe is from the May 1998 Gourmet magazine. It is credited to the Ritz-Carlton in Chicago.

Kay From: Hartmans@mediaone.Net (Jack And K

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