Salmon with Mango and Dried Cherries

Recipe by: Debbie Gore

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Moderate

Cost: Moderate

Photo by: Joseph De Leo

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

Yield: Serves 4

INGREDIENTS

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

Directions

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.