Mango-Mustard Salmon

• 1 mango
• 5 ounces mango nectar
• 1 tablespoon mustard seeds
• 1/4 cup Dijon mustard
• 2 tablespoons yellow mustard
• 2 tablespoons honey mustard
• 2 tablespoons cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 salmon fillets

1. Peel and pit the mango, and puree the flesh.
2. Combine the puree with the nectar, mustard seeds, 3 prepared mustards, vinegar and salt in a suacepan.
3. Simmer for 20 minutes, stirring occasionally.
4. Let cool, then puree in a blender or food processor.
5. At this point, you can stop and refrigerate or freeze the mango-mustard sauce n (You'll have about 1 cup, and you can keep it in the fridge for about 5 days).
6. Spread the salmon fillets with about 1/2 of the glaze and broil, grill, or bake (at 450) for about 12 minutes per inch of thickness.
7. Midway through the cooking, rebaste with 1/3 cup of the glaze.
8. Test the salmon at the thickest part to ensure doneness; when done, drizzle with the remaining glaze and serve.

mango, mango, mustard seeds, mustard, yellow mustard, honey, cider vinegar, salt, ground black pepper, salmon

Taken from www.food.com/recipe/mango-mustard-salmon-44475 (may not work)