Servings: Serves 4 people
1 ripe mango
5 oz mango nectar
1 Tbs mustard seeds
1/4 cup Dijon mustard
2 Tbs prepared yellow mustard
2 Tbs honey mustard
2 Tbs cider vinegar
1/4 tsp salt
1/4 tsp black pepper
1-1/3 pounds salmon fillet
PREPARING THE GLAZE:
Peel the mango with a small, sharp, paring knife, remove the fruit from the large center pit, and puree.
Combine the pureed mango with the nectar, mustard seeds, mustards, cider vinegar, and salt in a saucepan.
Simmer for 20 minutes, stirring occasionally.
Remove from heat and allow to cool, then transfer to a blender and puree.
Refrigerate until ready to use.
PREPARING THE SALMON:
Cover the top of the salmon with about 1/2 cup of the glaze.
Using a covered grill over medium heat, cook about 12 minutes per inch of thickness.
Spoon about 1/4 cup more glaze on the salmon half way through the cooking time.
Test the salmon at the thickest part to make sure it's cooked all the way through. (The salmon can be baked in a preheated 450° oven using the same cooking time).