I included the recipe for 4 servings, but I ended up making one serving for myself. The measuring / timing worked out just fine and I was able to roast some asparagus spears at the same time my salmon was cooking. The mango sauce yields about 1/2 cup, so if you think you want more, use another mango! I used a medium-large mango.
Don't mind the giant piece of salmon I ate for dinner. I had just got back from a 10 mile run and was starving!
Salmon with Maple-Lemon Glaze and Mango Sauce
salmon adapted from Cooking Light
Yield: 4 servings
- 2 tbsp fresh lemon juice
- 2 tbsp maple syrup
- 1 tbsp cider vinegar
- 1 tbsp canola oil
- 4 (6 ounce) skinless salmon fillets
- 1/2 tsp salt
- 1/4 tsp pepper
- cooking spray
- 1 mango
- 1/3 c water
- Preheat oven to 400 degrees F.
- For Salmon: Combine lemon juice, maple syrup, cider vinegar and oil in large ziplock plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.
- Remove fish from bag. Sprinkle with salt and pepper.
- Bake in baking pan for 10-12 minutes or until opaque and fish flakes easily.
- Meanwhile, prepare mango sauce.
- For Mango Sauce: Dice mango, add water, and cook over medium heat for 15 minutes. Add cinnamon-sugar to taste. Mash mango. Serve warm or cold.