Slow Roasted Mustard Salmon Recipes

GIADA'S SLOW ROASTED SALMON

Steps:

• Recipe from Giada's Italy by Giada De Laurentiis.
• Preheat the oven to 300°F.
• Trim the stalks from the fennel bulb, reserving the leafy fronds for garnish. Thinly slice the bulb crosswise.
• Arrange the sliced fennel down the middle of a rimmed baking sheet and drizzle with the olive oil. Place the salmon, skin-side down, on top of the fennel and season it with the salt. Spread the mustard evenly over the salmon flesh and sprinkle with the coriander and fennel seeds. Press gently to help the crushed seeds adhere.
• Roast for about 1 hour, or until a fork easily pierces the thickest part of the fish and the flesh flakes. Carefully transfer the salmon to a serving platter, leaving the fennel behind. Sprinkle the salmon with the reserved fennel fronds and drizzle with olive oil.
• protruding, use a pair of sturdy tweezers or your fingers to gently extract them, trying to rip the flesh as little as possible. You can also ask your fishmonger to do this for you.
• To toast the spices, place the seeds separately in a small dry skillet over medium heat. Heat them, stirring often, for 2 to 3 minutes, or until fragrant and starting to color. Transfer to a plate to cool completely, then grind (together is fine) using a mortar and pestle or a clean coffee grinder.

MUSTARD ROASTED SALMON

Steps:

• Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.
• In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.

SLOW-ROASTED ARCTIC CHAR WITH LEMON-MUSTARD SEED TOPPING

Steps:

• 1. Preheat the oven to 250°F.
• 2. In a bowl combine the zest, olive oil, bread crumbs, parsley, tarragon, mustard seeds, vinegar, lemon juice, mustard, and sugar substitute. Line a baking pan with parchment paper and place the fish in the pan, skin side down. Sprinkle with pepper.
• Spread some of the lemon-herb mixture on each fillet.
• 3. Bake the char for 30 to 35 minutes, depending on thickness, until the fish is almost completely opaque. Allow to rest for 5 minutes before serving.

ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD

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.

MUSTARD-GLAZED SALMON

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-ROASTED SALMON WITH POTATO SALAD & DILL & MUSTARD MAYONNAISE

Steps:

• Heat the oven to 120C/100C fan/gas ½. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin.
• While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled.
• Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, below, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, below.) Will keep chilled for up to two days. Can be served cold.
• For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.

HONEY MUSTARD SALMON RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a rimmed baking sheet with oil.
• In a small bowl, stir together the mustard, honey, garlic, salt, black pepper, and red pepper flakes.
• On a cutting board, pat the salmon dry with paper towels. Transfer the salmon to the prepared baking sheet and rub all over with the mustard mixture.
• Bake the salmon for 14 minutes. Turn the oven to broil and continue cooking until the top has caramelized and the internal temperature of the salmon reaches 145°F (60°C), about 5 minutes.
• Let the salmon rest for 5 minutes on the baking sheet before serving.
• Enjoy!