Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.39 Kcal (2137 kJ) | ||
| Calories from fat | 128.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.29g | 22% | |
|---|---|---|---|
| Cholesterol | 146.36mg | 49% | |
| Sodium | 724.18mg | 30% | |
| Potassium | 1369.52mg | 29% | |
| Total Carbs | 21.82g | 7% | |
| Sugars | 17.7g | 71% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 69.04g | 138% | |
| Vitamin C | 36.3mg | 60% | |
| Iron | 0.6mg | 3% | |
| Calcium | 58.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 106.88 Kcal (447 kJ) | ||
| Calories from fat | 26.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 22% | |
|---|---|---|---|
| Cholesterol | 30.65mg | 49% | |
| Sodium | 151.64mg | 30% | |
| Potassium | 286.78mg | 29% | |
| Total Carbs | 4.57g | 7% | |
| Sugars | 3.71g | 71% | |
| Dietary Fiber | 0.56g | 11% | |
| Protein | 14.46g | 138% | |
| Vitamin C | 7.6mg | 60% | |
| Iron | 0.1mg | 3% | |
| Calcium | 12.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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