Convection Recipes

Roasted Salmon with Cider-Mustard Glaze

Convection Roast


In this recipe the salmon cooks very quickly at high temperatures in the oven however the delicious glaze for the salmon takes about 20 - 30 minutes to reduce. Of course the glaze can be made in advance and any extra works very well with some pork chops or drizzled over steamed asparagus.


Ingredients:


1 - cup apple cider

2 - tablespoons Dijon mustard

½ - teaspoon mustard seeds

¼ - teaspoon kosher salt

¼ - teaspoon ground black pepper


Preparations:


Place the ingredients in a small heavy saucepan, bring to a gentle boil and simmer for 20 - 30 minutes until reduced to half. Set aside to cool.


4 - 6oz pieces of salmon seasoned lightly with salt and pepper and an olive oil drizzle.


Heat the oven to Convection Roast 400 degrees.


Place the salmon skin side on a foil lined rimmed baking sheet and cook for 10 - 12 minutes depending on the thickness of the salmon.


Brush or spoon the glaze over the salmon when it comes out of the oven.


Serves 4

Paul Tang

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