Ingredients for Mango Mustard Salmon
- 1 ripe mango (about 1 cup pureed)
- Mango Nectar
- 1 tablespoon mustard seeds
- Dijon Mustard
- Yellow Mustard
- Honey Mustard
- Cider Vinegar
- 1 teaspoon salt
- Ground Black Pepper
- Salmon fillets (approximately 6 ounces each)
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How to Make Mango Mustard Salmon
- Peel and pit 1 ripe mango. Puree the flesh using a blender or food processor.
- In a saucepan, combine the mango puree (approximately 1 cup), 1/4 cup mango nectar, 1 tablespoon mustard seeds, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, 1 tablespoon stone-ground mustard, 2 tablespoons white wine vinegar, and 1 teaspoon salt.
- Bring the mixture to a simmer over medium heat. Cook for 20 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and let the glaze cool completely. Once cooled, puree again in a blender or food processor for a smoother consistency.
- At this point, you can store the mango-mustard sauce in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Preheat your broiler, grill, or oven to 400°F (200°C).
- Place salmon fillets (approximately 6 ounces each) on a baking sheet or grill pan. Spread about half of the mango-mustard glaze evenly over each fillet.
- Broil, grill, or bake for 12 minutes per inch of thickness. For example, a 1-inch thick fillet will cook for approximately 12 minutes.
- After 6 minutes of cooking, baste the salmon with 1/3 cup of the remaining glaze.
- Test the salmon at the thickest part with a fork; it's done when it flakes easily.
- Drizzle the remaining glaze over the cooked salmon and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
52g
Fat
14g
Carbs
5g
