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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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A sweet and spicy glaze for salmon - definitely for mustard lovers. The glaze can be made ahead and stored, making it easy to cook the salmon quickly. Prep time is the time to make the glaze 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 |
Directions:
1. Peel and pit the mango, and puree the flesh.
2. Combine the puree with the nectar, mustard seeds, 3 prepared mustards, vinegar and salt in a suacepan.
3. Simmer for 20 minutes, stirring occasionally.
4. Let cool, then puree in a blender or food processor.
5. 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).
6. 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.
7. Midway through the cooking, rebaste with 1/3 cup of the glaze.
8. Test the salmon at the thickest part to ensure doneness; when done, drizzle with the remaining glaze and serve.
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