Recipe by ChrisMc
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
Top Review by ratherbeswimmin'
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.
- 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 See How It's Made
- 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.