Prep 30 mins
Cook 12 mins
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
- 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
- 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.
Chris, I would have never thought to put mango and mustard together in a glaze but we thought it was a dynamite taste combination. We are mustard lovers and loved the strong flavor. It is a great accent to the salmon and made a delicious glaze. Thanks for sharing the recipe. This ones definitely a keeper.