Chef Michael Smith's Kitchen
Coleen Christie, CTV British Columbia
Published Sunday, November 6, 2011 10:14AM PST
Last Updated Monday, February 11, 2013 4:11PM PST
Too many cookbooks are about showing off the chef's vast knowledge and are thus often too complicated for the lay cook to actually use. I own more than a few of those. That is not the case with Chef Michael Smith new book, Chef Michael Smith's Kitchen: 100 of My Favorite Easy Recipes, by Penguin. Clearly secure with his own abilities and with several Food Network show to showcase them, Smith's new book is for anyone who wants to create a delicious, simple dish.
Some of the recipes that caught my eye include Brown Butter Scrambled Eggs, Sausage-Sage Bread Pudding, Split Pea Soup with Smoked Ham Hock, Beer-Braised Beef Short Ribs, Coconut-crusted Chicken with Mango Ginger Mint Salas, Apple-Stuffed Acorn Squash and Chewy Chocolate Chip Cookies. There are also several more exotic and vegetarian recipes -- along with and handy cooking tips. I love it.
Slow-Baked Salmon with Honey Mustard Glaze
2 tablespoons (30 mL) of honey
2 tablespoons 930 mL) of your favorite mustard
1 tablespoon (15 mL) of soy sauce
1 teaspoon (5 mL) of your favorite hot sauce
4 centre-cut salmon fillets (each about 6 ounces/175 g), skinned and patted dry
Preheat your oven to the low, low temperature of 225 (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.
The gentle heat of this cooking method gives the salmon and 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.