Maple-Mustard Salmon with Mango
Yield
2 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | teaspoon |
dijon mustard
|
|
| 2 | tablespoons |
maple syrup
|
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 10 | ounces |
salmon fillets
skinless |
|
| 1 | large |
mangos
firm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
apple cider vinegar
|
|
| 5 | ml |
dijon mustard
|
|
| 3E+1 | ml |
maple syrup
|
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 289 | ml/g |
salmon fillets
skinless |
|
| 1 | large |
mangos
firm |
|
Directions
Turn on broiler, if using, and cover broiler pan with aluminum foil.
Mix the vinegar, mustard, maple syrup and pepper to taste in a large bowl.
Wash and dry the salmon, and place in the marinade, turning to coat.
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.
Peel and cube mango; heat the remaining marinade until it boils.
When salmon is cooked, top with heated marinade and mango and serve.
