| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Canadian |
Fish |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Apple cider vinegar |
| 1 |
ts |
Dijon mustard |
| 2 |
tb |
Maple syrup |
|
|
Ground black pepper to taste |
| 10 |
oz |
Skinless salmon fillet |
| 1 |
lg |
Firm mango |
INSTRUCTIONS
1. Turn on broiler, if using, and cover broiler pan with aluminum foil.
2. Mix the vinegar, mustard, maple syrup and pepper to taste in a large
bowl.
3. Wash and dry the salmon, and place in the marinade, turning to coat.
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.
5. Peel and cube mango; heat the remaining marinade until it boils.
6. When salmon is cooked, top with heated marinade and mango and serve.
Yield: 2 servings.
printed in the New York Times, December 6, 1995
Posted to MM-Recipes Digest V4 #196 by Linda Place
<placel@worldnet.att.net> on Jul 28, 1997
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