Mango-Mustard Salmon - cooking recipe

Ingredients
    1 mango
    5 ounces mango nectar
    1 tablespoon mustard seeds
    1/4 cup Dijon mustard
    2 tablespoons yellow mustard
    2 tablespoons honey mustard
    2 tablespoons cider vinegar
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    4 salmon fillets
Preparation
    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.

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