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Cherry Mango Salmon Recipe

Cherry Mango Salmon

The addition of fruit to this salsa gives it such a sweet taste. These juicy, plump summer beauties are ripe for the picking in a refreshing salsa. There are no limits to what you can put in them.
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Course: Dinner, Main Course, Side Dish
Cuisine: American
Keyword: cherries, fish, mango, salmon, salsa
Total Time: 30 minutes
Servings: 4 servings
Calories: 753kcal

Equipment

  • Nonstick aluminum foil
  • Large, nonstick sauté pan

Ingredients

Cherry Mango Salmon

  • 1/2 cup cherries fresh, coarsely chopped
  • 1 mango fresh, coarsely chopped
  • 1 tablespoon mint leaves fresh, thinly sliced
  • 1 tablespoon basil leaves fresh, thinly sliced
  • 1 orange for zest
  • 4 salmon fillets about 1 1/2 lb, skin removed
  • 1/2 cup brown sugar light
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons sesame oil
  • 1 tablespoon apple cider vinegar

Savory Cherry Quesadillas

  • 4 oz white cheddar cheese Deli aged, shredded
  • 1/2 cup cherries fresh, coarsely chopped
  • 4 8-inch flour tortillas
  • 1 cup arugula leaves baby
  • 4 teaspoons honey
  • cooking spray buttery

Instructions

Prep for Cherry Mango Salmon

  • Preheat oven to 425°F. Line baking sheet with foil.
  • Pit cherries and chop; chop mango (3/4 cup). Slice mint and basil; place fruit and herbs in a medium bowl.
  • Zest/grate orange peel (no white; 2 teaspoons).

Cherry Mango Salmon

  • Check fish for bones, then place them on a baking sheet. Combine zest, sugar, flour, salt, and pepper; blend the oil into the mixture, then crumble over salmon. Bake salmon 6–8 minutes and until salmon is 145°F (or opaque and separates easily).
  • Stir vinegar into fruit mixture; spoon salsa around salmon. Serve.

Prep for Savory Cherry Quesadillas

  • Shred cheese (1 cup). Pit cherries and chop.

Savory Cherry Quesadillas

  • Place 1/4 cup cheese on one-half of each tortilla; top with 1/4 cup arugula and 2 tablespoons cherries. Drizzle 1 teaspoon honey over the filling. Fold tortillas in half.
  • Preheat large, nonstick sauté pan on medium 2–3 minutes. Coat both sides of quesadillas with spray. Place two quesadillas in pan; cook 1–2 minutes on each side or until golden and crispy. Repeat. Cut quesadillas into wedges; serve.

Notes

Hot Bod Advice
Complete your meal with green beans, fresh salad blend, and carrot cake for dessert.
It's best to serve the salsa on the side of the salmon, so the topping doesn't get too wet.
Cooking Sequence
Preheat oven; prepare quesadillas through step 1 (10 minutes)
Prepare salmon and begin to bake (10 minutes)
Complete quesadillas and salmon; serve (10 minutes)

Nutrition

Calories: 753kcal | Carbohydrates: 83g | Protein: 47g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 902mg | Potassium: 1217mg | Fiber: 4g | Sugar: 50g | Vitamin A: 1184IU | Vitamin C: 40mg | Calcium: 332mg | Iron: 4mg