Pan-Seared Salmon in Peach Mango Sauce
Each serving of this tender pan-seared salmon provides a full serving of vegetables and is served on a bed of brown rice, topped with a fantastic sauce made with V8 V-Fusion Peach Mango, fresh mango, red pepper, garlic, spinach, honey, lime juice and cilantro.
serves
4
people
Ingredients
cost per recipe: $13.09
The price is determined by the national average.
-
1
pound salmon fillet, 3/4-inch thick (about 4 fillets)
-
1
large red bell pepper, chopped (about 1 cup)
-
1
clove garlic, minced
-
1 1/2
cups V8 V-Fusion® Peach Mango Juice
-
1
mango, peeled, seeded and chopped (about 1 1/4 cups)
-
1/4
cup honey
-
2
tablespoons cornstarch
-
1
tablespoon lime juice
-
1/4
teaspoon cracked black pepper
-
4
cups fresh baby spinach
-
2
tablespoons chopped fresh cilantro leaves
-
2
cups cooked brown rice
How to Make It
Step 1
Season the salmon as desired.
Step 2
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the salmon, skin-side up and cook for about 5 minutes or until it's well browned. Turn the salmon over and cook for 4 minutes or until it flakes easily when tested with a fork. Remove the salmon from the skillet and keep it warm.
Step 3
Add the red pepper and garlic to the skillet and cook over medium heat until the pepper is tender-crisp.
Step 4
Stir the juice, mango, honey, cornstarch, lime juice and black pepper in a small bowl. Stir the juice mixture and the spinach into the skillet. Cook for 2 minutes or until the mixture boils and thickens. Stir in the cilantro. Serve over the salmon. Serve with the rice.
