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.

Ingredients

• 4 oz Deli aged white cheddar cheese, shredded
• ½ cup fresh cherries, coarsely chopped
• 4 (8-inch) flour tortillas
• 1 cup baby arugula leaves
• 4 teaspoons honey
• Buttery cooking spray

Prep

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

Steps

1. Place ¼ cup cheese on one-half of each tortilla; top with ¼ cup arugula and 2 tablespoons cherries. Drizzle 1 teaspoon honey over filling. Fold tortillas in half.
2. 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.