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.
Ingredients
1 pound salmon fillet, 3/4-inch thick (about 4 fillets)
1 large red bell pepper, chopped (about 1 cup)
1 clove garlic, minced
1.5 cups V8 V-Fusion® Peach Mango Juice
1 mango, peeled, seeded and chopped (about 1 1/4 cups)
0.25 cup honey
2 tablespoons cornstarch
1 tablespoon lime juice
0.25 teaspoon cracked black pepper
4 cups fresh baby spinach
2 tablespoons chopped fresh cilantro leaves
2 cups cooked brown rice
1 large red bell pepper, chopped (about 1 cup)
1 clove garlic, minced
1.5 cups V8 V-Fusion® Peach Mango Juice
1 mango, peeled, seeded and chopped (about 1 1/4 cups)
0.25 cup honey
2 tablespoons cornstarch
1 tablespoon lime juice
0.25 teaspoon cracked black pepper
4 cups fresh baby spinach
2 tablespoons chopped fresh cilantro leaves
2 cups cooked brown rice
Instructions
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.
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.
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 Man...
Directions
Print
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.
Ingredients
1 pound salmon fillet, 3/4-inch thick (about 4 fillets)1 large red bell pepper, chopped (about 1 cup)1 clove garlic, minced1.5 cups V8 V-Fusion® Peach Mango Juice1 mango, peeled, seeded and chopped (about 1 1/4 cups)0.25 cup honey2 tablespoons cornstarch1 tablespoon lime juice0.25 teaspoon cracked black pepper4 cups fresh baby spinach2 tablespoons chopped fresh cilantro leaves2 cups cooked brown rice
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