Chinook Salmon
(Oncorhynchus Tshawytscha)

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SLOW ROASTED STEELHEAD with MUSTARD GLAZE

Serves 6-8

INGREDIENTS:

• 2 lbs Steelhead Filets
• ½ pound of pre-seasoned good quality Salad Croutons
  somewhat crushed but not to crumbs (or make your own)
• ¾ of a stick of unsalted butter
• (6 tbsps) melted
• 2 tbsp Tarragon Mustard (Edmond Fallet)
• ½ c of chopped Curly or Flat Leaf Parsley (or a mix)
• Juice of 1 orange (about 1/4-1/2c)
• 1 tsp honey
• Salt & white pepper to taste

Glaze:

• 1tbsp Tarragon Mustard
• 2tsp lemon or lime juice
• 1 tsp honey

PREPARATION:

Preheat oven to 225°F.

Mix butter, crushed croutons, parsley, orange juice, 1 tsp of honey and 2tbsp of mustard together in a baking dish (or you can mix the butter/mustard/orange juice/honey and pour it over the croutons).

Lay the filets on top of mixture - skin side up. Pour glaze over the top of the Steelhead.

Bake for about 25-30 mins or until fish is opaque or thermometer registers 120°F. Remove skin from fillets (it should easily peel off in one piece if the fish is done).