Mango-Mustard Salmon
- Ready In:
- 42mins
- Ingredients:
- 10
- Serves:
-
4
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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
ChrisMc
Honolulu, Hawaii