Pan-Seared Salmon in Peach Mango Sauce
By danand
Ingredients
- 4 salmon fillets, 3/4-inch thick (about 1 pound)
- Vegetable cooking spray
- 1 large red 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 tbsp. cornstarch
- 1 tbsp. lime juice
- 1/4 tsp. cracked black pepper
- 4 cups fresh baby spinach
- 2 tbsp. chopped fresh cilantro leaves
- 2 cups cooked regular brown rice
Details
Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from v8juice.com
Preparation
Step 1
Season the salmon as desired.
Spray a 12-inch skillet with the 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.
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