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Salmon with Mango and Dried Cherries Recipe

Course: Main Course
Total Time: Under 30 Minutes
Skill Level: Moderate
Cost: Moderate
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Salmon with Mango and Dried Cherries

Photo by: Joseph De Leo

Brown cooked rice or quinoa salad are wonderful with this dish.

Yield: Serves 4

  • 3 tablespoons turbinado or raw brown sugar
  • ¼ teaspoon ground black pepper
  • 4 (6 ounce) wild salmon fillets
  • 1 tablespoon butter
  • 1 teaspoon extra virgin olive oil
  • 1 ripe mango peeled, pitted and diced
  • ½ cup dried Bing or tart cherries (if large, cut in half)
  • 2 teaspoons white balsamic vinegar
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup white wine
  • Sea salt, to taste



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.

© 2015 Debbie Gore

Editor's Note

Nutritional information includes 1/8 teaspoon of added salt per serving.


Nutrients per serving (% daily value)

511kcal (26%)
31mg (3%)
21mg (35%)
44mcg RAE (1%)
101mg (34%)
396mg (17%)
7g (36%)
27g (42%)
1mg (5%)

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