Pan-Seared Salmon in Peach Mango Sauce

2

"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

50 m servings 450 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  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 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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Reviews

2
  1. 3 Ratings

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This is a very good recipe. My husband really enjoyed it. The only thing I added was some crushed red pepper flakes because it balanced out the sweetness of the honey and mango!! I used basmat...

I followed this recipe just as it was written and the result was not that great. The sauce was too sweet for my taste. It seemed like it was missing something...