 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This is a new recipe that I just made tonight for the first time - and my husband and I totally enjoyed it. The glaze was a snap to make and really complimented the salmon. It's one that we look forward to having again and again. The mango necture I found comes in a can and was in the juice section of my grocery store. I froze half of it to use the next time we make this recipe. Our salmon pieces were more like 8 oz. each and I used the entire glaze. So I think if I were making the 6 pieces, I'd definitely double the glaze portion. I also found out I didn't need to strain the glaze. I just picked out the cinnamon stick and star anise. I think because I used the jarred ginger, there was no real need to strain it. Ingredients:
2 tablespoons soy sauce |
1 tablespoon minced fresh ginger (i use the ginger in the small jar found in the produce section of most grocery stores) |
1 (3 inch) cinnamon sticks |
1 star anise |
1 teaspoon rice vinegar |
6 ounces mango nectar (1/2 a 12 oz. can) |
6 (6 ounce) salmon fillets, about 1 thick |
Directions:
1. Stir together first 6 ingredients in a small saucepan.
2. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 3/4 cup.
3. Pour mango mixture though a wire-mesh strainer; discard solids.
4. Return mango mixture to saucepan; keep warm.
5. Place salmon on a rack in a broiler pan coated with cooking spray.
6. Broil 5 1/2 inches from heat 5 minutes.
7. Brush fish with 1/3 cup mango mixture.
8. Boil 3 more minutes or until fish flakes with a fork.
9. Spoon remaining mango mixture evenly over fish.
|
|