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Ingredients
| mangos: 1 |
| mango nectar: 5 fl oz |
| yellow mustard seed: 1 Tbl |
| Dijon mustard: 1/4 cup |
| yellow mustard: 2 Tbl |
| honey mustard: 2 Tbl |
| apple cider vinegar: 2 Tbl |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| pink salmon: 4 fillets |
Mango-Mustard Salmon
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
12 min -
Servings
4 serving(s)
Tags
- Peel and pit the mango, and puree the flesh.
- Combine the puree with the nectar, mustard seeds, 3 prepared mustards, vinegar and salt in a suacepan.
- Simmer for 20 minutes, stirring occasionally.
- Let cool, then puree in a blender or food processor.
- At this point, you can stop and refrigerate or freeze the mango-mustard sauce n (You'll have about 1 cup, and you can keep it in the fridge for about 5 days).
- Spread the salmon fillets with about 1/2 of the glaze and broil, grill, or bake (at 450) for about 12 minutes per inch of thickness.
- Midway through the cooking, rebaste with 1/3 cup of the glaze.
- Test the salmon at the thickest part to ensure doneness; when done, drizzle with the remaining glaze and serve.