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.
cost per recipe: $13.09
The price is determined by the national average.
pound salmon fillet, 3/4-inch thick (about 4 fillets)
large red bell pepper, chopped (about 1 cup)
clove garlic, minced
cups V8® Peach Mango Juice
mango, peeled, seeded and chopped (about 1 1/4 cups)
tablespoon lime juice
teaspoon cracked black pepper
cups fresh baby spinach
tablespoons chopped fresh cilantro leaves
cups cooked brown rice
Season the salmon as desired.
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.
Add the red pepper and garlic to the skillet and cook over medium heat until the pepper is tender-crisp.
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.