Maple-mustard salmon with mango
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Apple cider vinegar |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Maple syrup |
| Ground black pepper to taste | ||
| 10 | ounces | Skinless salmon fillet |
| 1 | large | Firm mango |
Directions
1. Turn on broiler, if using, and cover broiler pan with aluminum foil.
2. Mix the vinegar, mustard, maple syrup and pepper to taste in a large bowl.
3. Wash and dry the salmon, and place in the marinade, turning to coat.
4. Prepare stove-top grill, if using. Grill salmon on both sides, following the Canadian rule: measure salmon at thickest part and cook 8 to 10 minutes to the inch.
5. Peel and cube mango; heat the remaining marinade until it boils.
6. When salmon is cooked, top with heated marinade and mango and serve.
Yield: 2 servings.
printed in the New York Times, December 6, 1995 Posted to MM-Recipes Digest V4 #196 by Linda Place <placel@...> on Jul 28, 1997
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