Slow Roasted Salmon with Mustard Parsley Glaze
Adapted from The Best of Gourmet 1999
Glaze
2 TSP Finely Chopped Candied Lemon (or Lime) Zest
4 TBSP Softened Butter
2 TBSP Fine Dry Bread Crumbs
2 TBSP Chopped Parsley
2 TSP Mustard Seeds
1 TBSP Fresh Lemon Juice
2 TSP Dijon Mustard
1 TSP Honey
Salmon Fillet
Kosher Salt
Fresh Cracked White Pepper
Lightly salt and pepper the salmon and then apply a liberal coat of the prepared glaze.
Set smoker temp to 200˚ using wood of choice; I used 2 small chunks of hickory today.
Put fillet in cold smoker and insert meat probe set to 130˚ in thickest part of fillet. Cook time for fillet to come to temp today was about an hour and a half.
Candied Lemon Zest
Zest from 1 Lemon
1/2 C Water
1/2 C Sugar
Remove zest from lemon with vegetable peeler and cut into fine julienne strips. In small sauce pan bring water, sugar and zest to a boil then reduce to simmer for 10 minutes. Cool the zest in the syrup. Remove zest when cooled and finely chop.
