Mango-mustard Salmon

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 peel and pit the mango, and puree the flesh.
• 2 combine the puree with the nectar, mustard seeds, 3 prepared mustards, vinegar and salt in a suacepan.
• 3 simmer for 20 minutes, stirring occasionally.
• 4 let cool, then puree in a blender or food processor.
• 5 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).
• 6 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.
• 7 midway through the cooking, rebaste with 1/3 cup of the glaze.
• 8 test the salmon at the thickest part to ensure doneness; when done, drizzle with the remaining glaze and serve.