Pan-Seared Salmon in Peach Mango Sauce

Campbell's Pan-Seared Salmon in Peach Mango Sauce Recipe

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.

At a glance

Prep

20 min.

Total

50 min.

Serves

4

Cook: 30 min.

Made With

  • V8 V-Fusion® Peach Mango

    V8 V-Fusion® Peach Mango

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What You'll Need

1 pound salmon fillets, 3/4-inch thick (about 4 fillets)
1 large red bell 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 brown rice

How to Make It

  • 1

    Season the salmon as desired.

  • 2

    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.

  • 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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RID#50492

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