2 tb Apple cider vinegar
1 ts Dijon mustard
2 tb Maple syrup
Ground black pepper to taste 10 oz Skinless salmon fillet
1 lg Firm mango
1. Turn on broiler, if using, and cover broiler pan with aluminum
foil. 2. Mix the vinegar, mustard, maple syrup and pepper to taste in a
large bowl. 3. Wash and dry the salmon, and place in the marinade, turning to
coat. 4. Prepare stove-top grill, if using. Grill salmon on both sides,
following the Canadian rule: measure salmon at thickest part and cook 8 to 10 minutes to the inch.
5. Peel and cube mango; heat the remaining marinade until it boils.
6. When salmon is cooked, top with heated marinade and mango and
serve. printed in the New York Times, December 6, 1995