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Pan-Seared Salmon in Peach Mango Sauce

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Campbell's Kitchen

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.

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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

Taljay
4
3/30/2012

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 basmati rice with ground tumeric for color, and topped with roasted almond slices....

Pricila
1
4/12/2012

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...