Ingredients:
1 mangoes
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:
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.
Servings: 4
Time preparation: 30 min.
Time total: 42 min.