1-1/2 lbs salmon fillets
2 tsp Dijon mustard
2 tsp Splenda brown sugar blend
1 cup peeled, pitted, sliced mango
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
1-1/2 tbl cider vinegar
1-1/2 tbl Dijon mustard
Preheat oven to 425F.
Spray a shallow baking pan with cooking spray. Place the salmon in the pan. Combine the 2 tsp Dijon mustard and 2 tsp Splenda and spread on top of the salmon. Bake the salmon for 10-12 min. or until it flakes easily but is not dry.
While the salmon is baking, combine the rest of the ingredients in a food processor and whiz until smooth.
Serve the salmon drizzled with the mango mustard.