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

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.