Description
A recipe for Pan-Seared Salmon in Peach-Mango Sauce

Ingredients

• Vegetable cooking spray
  
• 4 salmon fillets, about 3/4 inch thick (about 1 pound)
  
• 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 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 regular brown rice

Preparation
Prep: 20 minutes | Cook: 30 minutes

1. Season the salmon as desired.

2. 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.

3. Add the red pepper and garlic to the skillet and cook over medium heat until the pepper is tender-crisp.

4. Stir the V8, mango, honey, cornstarch, lime juice and black pepper in a small bowl. Stir the V8 mixture and the spinach into the skillet. Cook for 2 minutes or until the mixture boils and thickens. Stir in the cilantro. Serve over salmon. Serve with rice.

Nutrition
Nutrition facts, amount per serving: Calories 430, Total Fat 9 g, Sat. Fat 2 g, Cholesterol 56 mg, Sodium 106 mg, Total Carb. 63 g, Dietary Fiber 4 g, Protein 26 g

% Daily Values: Vitamin A 100%, Vitamin C 79%, Calcium 7%, Iron 12%

Serves
Makes: 4 servings

Variations
no information available