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–+ servings

Cherry Mango Salmon with Savory Cherry Quesadillas

Sweet cherries and juicy mango team up to make salmon feel like it has its life together. Then you add melty cherry-studded quesadillas on the side, because apparently we’re here to win dinner with minimal effort and maximum smugness.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 cup mango diced
  • 2 cups fresh cherries pitted and roughly chopped (divided)
  • 2 tablespoons all-purpose flour
  • ¼ cup packed brown sugar
  • 1 tablespoon orange zest
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon sesame oil
  • 4 sockeye salmon fillets about 6 ounces each
  • 4 small flour tortillas
  • 2 cups shredded cheese
  • 2 cups arugula
  • 2 tablespoons butter for the skillet
  • 2 tablespoons fresh basil thinly sliced
  • 2 tablespoons fresh mint thinly sliced
  • 1 tablespoon apple cider vinegar

Instructions

  • Preheat and Prep: Heat the oven to 400°F. Line a baking sheet with foil. Dice the mango, then pit and chop the cherries.
  • Mix the Salmon Crust: In a bowl, stir together the flour, brown sugar, orange zest, salt, pepper, and sesame oil until it looks like damp sand.
  • Coat the Salmon: Place the salmon fillets on the prepared baking sheet. Press the brown sugar mixture evenly onto the top of each fillet.
  • Bake the Salmon: Bake until the salmon flakes easily and the topping looks set, about 10 to 12 minutes. Let the salmon rest for 2 minutes before serving.
  • Assemble the Quesadillas: Set aside about ½ cup of the chopped cherries for the quesadillas. Sprinkle cheese over half of each tortilla, add a spoonful of cherries, then add a small handful of arugula. Fold tortillas in half.
  • Cook the Quesadillas: Melt butter in a skillet over medium heat. Cook quesadillas until golden and the cheese is melted, about 2 to 3 minutes per side, adding more butter as needed.
  • Toss the Fruit Topping: In a bowl, combine the mango, the remaining cherries (about 1½ cups), basil, mint, and apple cider vinegar. Toss until evenly mixed.
  • Serve: Spoon the cherry-mango topping over the salmon and serve immediately with the warm savory cherry quesadillas.