Maple Mustard Salmon With Mango Recipes

MUSTARD-MAPLE ROASTED SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
• Mix together the mustard, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet.
• Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve.

MANGO SALSA SALMON

Steps:

• Preheat the oven broiler. Line a broiler pan with foil.
• Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
• Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

SALMON WITH MANGO AND LIME

Steps:

• Combine melted butter, garlic salt, white pepper, lime zest, and half of the lime juice, reserving remainder for later.
• Place 2 tablespoons of water in the rear and front of a Panasonic Countertop Induction Oven grill pan. Place salmon skin-side down on the grill pan, with the thickest part of the salmon toward the center of the pan.
• Brush butter mixture over salmon and slide grill pan into position. Close the oven door and press "Auto Cook." Select the fish setting, 3, and press "Start." Turn the dial to select 2 pounds and press "Start" again.
• Stir remaining lime juice, mango chutney, and sriracha sauce together in a bowl.
• Slide the grill pan out when there are 4 minutes remaining on the timer. Pour mango mixture evenly over the salmon. Slide the grill pan back in place, close the door, and continue cooking until salmon flakes easily with a fork, 2 to 4 minutes more.
• Remove the salmon from the oven and transfer to a plate. Garnish with cilantro.

MAPLE-MUSTARD SALMON WITH MANGO

Steps:

• 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.

MANGO MUSTARD SALMON

Steps:

• Puree mango and mustard in a blender and transfer mixture to a shallow container such as a pie plate. Season salmon with salt and black pepper. Heat grapeseed oil over medium-high heat in a large skillet. Dip salmon in mango/mustard mixture and coat with bread crumbs. When the oil begins to shimmer, saute salmon leaving undisturbed for the first 4 minutes or so to allow the seasonings to integrate into the surface of the fish and to allow the caramelization process to begin to prevent "crusting off" of the coating. When you see the edges begin to turn golden, flip the fillets over and cook the other side in the same way. Remove from heat and set aside to carryover cook, or finish in a preheated 325 degree F oven, if necessary.
• Transfer to a serving dish and sprinkle with parsley.

SALMON WITH MUSTARD MAPLE SAUCE

Steps:

• Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon in 2 batches, starting with skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.
• Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.

MAPLE DIJON MUSTARD SALMON

Steps:

• Mix maple syrup and dijon mustard.
• Place aluminium foil in a baking sheet, place salmons on top.
• Rub sauce (do no use all) on salmon. Bake at 350 degrees.
• After 5 minutes open oven and rub more sauce into salmon (this will make it juicy).
• Bake for additional 5 minutes or until ready.
• All done, enjoy.

MAPLE MUSTARD SALMON RECIPE BY TASTY

Steps:

• Place butter, French's Spicy Brown Mustard, maple syrup, apple cider vinegar, orange juice, ½ teaspoon salt, and paprika in a small pot. Heat over low heat and whisk until butter has fully melted and the sauce starts to simmer. Continue simmering for a few minutes until sauce reduces to a glaze. Remove from heat and set aside.
• Rub salmon with olive oil and sprinkle evenly with 1 teaspoon salt. Drizzle with a bit of the glaze.
• Heat an oiled grill pan (or heat up a grill) over high heat. When hot, place the salmon flesh-side down into the pan. Cook until the salmon has clear grill marks, then carefully flip to cook on the other side. Brush with more glaze. Once salmon is cooked to your liking, remove from pan.
• For salsa, lightly toss peach, avocado, jalapeño, cilantro, lime juice, and pinch of salt in bowl.
• Top the salmon fillets with the peach-avocado salsa and serve immediately.
• Enjoy!

MANGO-MUSTARD SALMON

Steps:

• Peel and pit the mango, and puree the flesh.
• Combine the puree with the nectar, mustard seeds, 3 prepared mustards, vinegar and salt in a suacepan.
• Simmer for 20 minutes, stirring occasionally.
• Let cool, then puree in a blender or food processor.
• 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).
• 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.
• Midway through the cooking, rebaste with 1/3 cup of the glaze.
• Test the salmon at the thickest part to ensure doneness; when done, drizzle with the remaining glaze and serve.