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.