| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Canadian | Fish | 2 | Servings |
INGREDIENTS
| 2 | T | Apple cider vinegar |
| 1 | t | Dijon mustard |
| 2 | T | Maple syrup |
| Ground black pepper to taste | ||
| 10 | oz | Skinless salmon fillet |
| 1 | Firm mango |
INSTRUCTIONS
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. 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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