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Cherry Mango Salmon
Recipes
Cherry Mango Salmon
4 servings
20 minutes total

Ingredients

  • Nonstick aluminum foil
  • ½ cup fresh cherries, coarsely chopped
  • 1 fresh mango, coarsely chopped
  • 1 tablespoon fresh mint leaves, thinly sliced
  • 1 tablespoon fresh basil leaves, thinly sliced
  • 1 orange, for zest
  • 4 salmon fillets (about 1 ½ lb), skin removed
  • ½ cup light brown sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 teaspoons sesame oil
  • 1 tablespoon apple cider vinegar

Prep

    • Preheat oven to 425°F. Line baking sheet with foil.
    • Pit cherries and chop; chop mango (¾ cup). Slice mint and basil; place fruit and herbs in medium bowl.
    • Zest/grate orange peel (no white; 2 teaspoons).

Steps

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

Amount per ¼ recipe serving: Calories 490, Total Fat 22g, Sat Fat 4g, Trans Fat 0g, Chol 95mg, Sodium 230mg, Total Carb 38g, Fiber 1g, Sugars 30g, Protein 35g, Calc 4%, Vitamin A 10%, Vitamin C 30%, Iron 6%