Categories

Easy Salmon Dinner

salmon & mango

When I moved into my first apartment by myself I collected recipes in a little black spiral notebook. I cut them out of the newspaper or from my first year’s subscription to Gourmet and pasted them onto the pages in no particular order — like it was a scrapbook. I was probably 23 when I first cut out and made this recipe, from a Marian Burros column in the Times and I had barely any skills in the kitchen (though I did have a stovetop grill) which shows you how unbelievably simple it is. My favorite part was her advice on how long to cook salmon: Measure the thickest part of the filet and cook 8 to 10 minutes for every inch. The recipe has evolved slightly in the past 15 years, but is still a major player in my family kitchen. Last night I served it with roasted asparagus.

Maple-Mustard Salmon with Mango

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

2 tablespoons maple syrup

Freshly ground black pepper

10 ounces salmon fillet

1 large mango

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. Grill salmon on both sides. (Measure the thickest part of the filet and cook 8 to 10 minutes for every inch.)

Peel and cube mango. Heat remaining marinade until it boils. When salmon is cooked, top with heated marinade and mango and serve.

FacebookTwitterGoogle+TumblrPinterest
Tagged as: ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.

FacebookTwitterGoogle+TumblrPinterest