Maple-Mustard Salmon With Mango
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons apple cider vinegar
- 1teaspoon Dijon mustard
- 2tablespoons maple syrup
- Freshly ground black pepper to taste
- 10ounces skinless salmon fillet
- 1large firm mango
Nutritional analysis per serving (2 servings)
455 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 35 grams sugars; 31 grams protein; 116 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn on broiler, if using, and cover broiler pan with aluminum foil.
- Step 2
Mix the vinegar, mustard, maple syrup and pepper to taste in a large bowl.
- Step 3
Wash and dry the salmon, and place in the marinade, turning to coat.
- Step 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.
- Step 5
Peel and cube mango; heat the remaining marinade until it boils.
- Step 6
When salmon is cooked, top with heated marinade and mango and serve.
Private Notes
Comments
Gross. Used good mustard and 100% pure maple syrup. Marinade tasted ok... Broiled fish was sickly sweet with no "glazing" effect at all. Also, cooking instructions are confusing.
Delicious. Made exactly as directed. Broiled on my oven’s low setting for 10min 30 seconds (for a filet 1.25in thick). My husband said, and I quote, “this is the best salmon I’ve ever had”.
This is simple and delicious. I used Norwegian salmon with the skin on, left it in the marinade for about half an hour while I cut the mango, and then broiled at highest heat on the top rack of the oven without flipping it. After 8 minutes the fish was browned on top and perfectly cooked. The mango was a nice addition and I might try adding cilantro for a little green contrast. This seems pretty foolproof and can be done so quickly. I served it with a tossed salad and bok choy. My boyfriend loved it.
Delicious. I cooked a 1/2 inch fillet on the grill for 3 minutes skin-side down then flipped and 2 minutes more. The reduced marinade was the perfect sauce. BTW no mango available but I didn't feel like anything was missing. Probably could have used plums, peaches, cherries. whatever, but it was fine fruit-less.
I made this with chicken breasts and grilled the chicken. I love salmon... however, I had chicken, I had mangoes, and it worked. My husband loved it.
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