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Photo by: Joseph De Leo
Brown cooked rice or quinoa salad are wonderful with this dish.
Heat the oven to 150°F. Mix the brown sugar and black pepper. Rub the mixture over the fish. Heat the butter and oil in a large sauté pan medium heat and add salmon. Cook the salmon approximately 4 minutes per side or until slightly golden and cooked through (pink throughout). Transfer salmon to an ovenproof platter and place in oven to keep warm. Add the mango, cherries, balsamic, red pepper flakes and wine to the skillet to heat over medium heat approximately 5 minutes. Remove fish from oven. Serve the fish over the rice. Drizzle the fish with the mango-cherry mixture.
Nutritional information includes 1/8 teaspoon of added salt per serving.
Nutrients per serving (% daily value)
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