Latin flavors distinguish salmon recipe

Knight Ridder Newspapers

This recipe for Baked Salmon With Mango-Mustard Glaze is from "Nuevo Latino: Recipes that Celebrate the New Latin-American Cuisine" by Douglas Rodriguez. It serves four.

Baked salmon with mango-Mustard glaze

1 ripe mango

5 ounces mango nectar

1 tablespoon mustard seeds

1/4 cup Dijon mustard

2 tablespoons prepared yellow mustard

2 tablespoons honey mustard

2 tablespoons cider vinegar

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/3 pounds salmon fillet

Peel mango with a small, sharp paring knife. Cut the fruit from the large center pit and puree. Combine the pureed mango with the nectar, mustard seeds, mustards, cider vinegar and salt in a saucepan. Simmer 20 minutes, stirring occasionally. Remove from the heat and let cool. Then transfer to a blender or food processor and puree. Refrigerate until ready to use. (The glaze makes 1 cup and the excess can be stored in the refrigerator up to five days.) Spread the top of the salmon with about a 1/3 cup of the glaze. Using a covered grill over medium-hot coals, cook about 12 minutes per inch of thickness. Spoon about 1/4 cup additional glaze on the salmon halfway through the cooking time. Test the salmon at the thickest part to make sure it's cooked through. (The salmon can be baked in a preheated 450-degree oven using the same cooking time.)

Data per serving: Calories, 343; protein, 31.19g; fat, 18.08g; carbohydrates ,11.28g; sodium, 454mg; saturated fat, 3.33g; monounsaturated fat, 6.21g; polyunsaturated fat, 6.03g; cholesterol, 88.99mg.