Mango-Mustard Salmon

Directions

1. 1
   Peel and pit the mango, and puree the flesh.
2. 2
   Combine the puree with the nectar, mustard seeds, 3 prepared mustards, vinegar and salt in a suacepan.
3. 3
   Simmer for 20 minutes, stirring occasionally.
4. 4
   Let cool, then puree in a blender or food processor.
5. 5
   At this point, you can stop and refrigerate or freeze the mango-mustard sauce n (You'll have about 1 cup, and you can keep it in the fridge for about 5 days).
6. 6
   Spread the salmon fillets with about 1/2 of the glaze and broil, grill, or bake (at 450) for about 12 minutes per inch of thickness.
7. 7
   Midway through the cooking, rebaste with 1/3 cup of the glaze.
8. 8
   Test the salmon at the thickest part to ensure doneness; when done, drizzle with the remaining glaze and serve.