Slow‐Roasted Salmon with Cilantro Mustard Glaze

August 19, 2016



Nutrition Fact:

Many people are concerned about mercury in the salt water fish. By adding cilantro or parsley is a great way to eat fish. Because cilantro and parsley is a heavy metal binder. They can bind the heavy metals and hall them out of your blood.  Make sure you get the herbs from a reliable source where they grew in a clean soil. 

  • 4 tablespoons unsalted butter, at room temperature, plus more for greasing the pan. You may also choose to use avocado oil or refined olive oil.

  • 2 tablespoons finally chopped fresh cilantro or parsley 

  • 2 teaspoons organic gluten-free Dijon mustard

  • 1 teaspoon mustard seeds

  • 1 teaspoon freshly grated lemon zest

  • 2 - 3 (4-ounce) wild caught salmon fillets

  • Salt

  • Black pepper

  • Preheat the oven to 275°f. Put a parchment paper on a baking sheet, or place a silicone baking mat on the baking sheet.

  • Place the melted butter or avocado oil in a small mixing bowl. add salt, black pepper, cilantro, Dijon mustard, mustard seeds, and lemon zest. Blend thoroughly.

  • Spread the sauce mixture over the top of each salmon fillet. Then transfer to the baking sheet.

  • Place in the oven and roast for about about 15-20 minute until the fish is barely cooked through and the top is glazed. 


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