David Kinch elevates the simple filet of salmon by using a homemade mustard glaze that’s almost as easy as opening a jar of pre-made sauce. The glaze itself is nothing to write home about but once the heat does what it does best, this recipe will become a weeknight go-to.
GENTLY ROASTED SALMON WITH A SWEET AND SPICY MUSTARD GLAZE
¾ pound Wild King Salmon, skinned
Fine sea salt
4 tablespoons extra virgin olive oil, divided
3 tablespoons Coleman’s dry mustard powder
3 tablespoons cane sugar
2 to 3 tablespoons cold water
2 tablespoons unsalted butter
1 small fennel bulb, cored and thinly sliced
2 medium leeks, white and light green parts only, cut into ½” pieces
2 radishes, thinly sliced
½ teaspoon freshly squeezed lemon juice
3 tablespoons vegetable stock
- Preheat oven to 300°F.
- Place the salmon on a cutting board and carefully remove the skin with a sharp knife. Portion the fish into two equal sized pieces and season both sides with sea salt.
- Warm a cast iron pan, or heavy bottomed skillet, over medium heat and add 2 tablespoons of olive oil when the pan is hot. Swirl the oil to distribute it evenly and then place the fish flesh (top) side down in the hot pan. Cook the fish, without moving it around, for 2-3 minutes until golden. Transfer salmon to a foil lined baking sheet with the cooked side facing up and let rest while you make the glaze.
- Whisk the mustard and sugar together in a small mixing bowl to workout any clumps. Slowly pour in just enough cold water to form a coating glaze. Brush the salmon with the remaining olive oil and then spread 2 generous tablespoons of the glaze on top of each piece of salmon, taking care not to get any on the underside of the fish.
- Place the pieces of salmon in the preheated oven and bake until just pink in the middle, about 7 minutes.
- While the salmon cooks, bring a small pot of salted water to a boil and blanch the fennel and leek for 20 seconds to remove the rawness. Immediately transfer them to a bowl of ice water to stop them from over cooking. Once they have cooled, place the vegetables in a sieve and drain them very well.
- Remove the salmon from the oven and let rest while you prepare the vegetables. Heat a small skillet over medium heat and add the butter. Once it melts, add the drained fennel and leek, along with the radish slices and vegetable stock. Season the vegetables with salt and a few drops of lemon juice and stir everything to emulsify the vegetable juices with the butter. Gently cook the vegetables, stirring frequently, for 2 minutes or just until heated through.
To Serve: Arrange the fennel mixture on two plates, leaving any excess pan liquid behind. Carefully remove the salmon from the baking pan with a slotted fish spatula and gently place it on top of the bed of vegetables.