Canadian Chef Michael Smith's Pink Salmon~ for Easter

My favorite Chef's recipe

http://chefmichaelsmith.com/recipe/slow-baked-salmon-honey-mustard-glaze/

Since salmon is a fatty fish, it’s often cooked quickly with high, searing heat that gives it a crispy crust. But salmon is just as delicious when it’s cooked slowly. Gentle, patient heating gives it a tender, melt-in-your-mouth texture that is truly memorable - especially when it’s brightened with a simple honey mustard glaze.

Yield: Serves 4
Ingredients

2 tablespoons (30 mL) of honey
2 tablespoons (30 mL) of your favourite mustard
1 tablespoon (15 mL) of soy sauce
1 teaspoon (5 mL) of your favourite hot sauce
4 centre-cut salmon fillets (each about 6 ounces/175g), skinned and patted dry
Procedure

Preheat your oven to the low, low temperature of 225 °F (110 °C). Lightly oil a roasting pan.

Whisk together the honey, mustard, soy sauce, and hot sauce. Arrange the fillets in the roasting pan skin side down, leaving an inch or two of space in between each one. Spread the glaze evenly over the salmon. Bake until the salmon is cooked through and opaque but still juicy, about 30 minutes.

Serve and share!

© Chef Michael Smith
Variation

The gentle heat of this cooking method gives the salmon an incredibly luscious texture that you may not have enjoyed before. It’s a delicate way to show off the fish’s natural flavours while revealing a smooth luxurious mouth feel.