Prep 10 mins
Cook 35 mins
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.
- 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
- Stir together first 6 ingredients in a small saucepan.
- Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to ¾ cup.
- Pour mango mixture though a wire-mesh strainer; discard solids.
- Return mango mixture to saucepan; keep warm.
- Place salmon on a rack in a broiler pan coated with cooking spray.
- Broil 5 1/2 inches from heat 5 minutes.
- Brush fish with 1/3 cup mango mixture.
- Boil 3 more minutes or until fish flakes with a fork.
- Spoon remaining mango mixture evenly over fish.
This was ok. I think the soy sauce kind of overpowered the mango flavor. I had to use powdered ginger b/c that's what I had. I used it on a salmon side and the amount of sauce covered it nicely.