Pan-Seared Salmon in Peach Mango Sauce

Fruit and fish seem made for each other. Here, they come together in a
classy, quick-to-make salmon dinner that tastes even better than it looks.

Pan-Seared Salmon in Peach Mango Sauce
from Campbell's Kitchen

Prep Time: 20 min. Cook Time: 30 min.

4 salmon fillets, 3/4-inch thick (about 1 pound)
vegetable cooking spray
1 large red pepper, chopped (about 1 cup)
1 clove garlic, minced
1 1/2 cups V8 V-Fusion(R) Peach Mango Juice
1 mango, peeled, seeded and chopped (about 1 1/4 cups)
1/4 cup honey
2 tbsp. cornstarch
1 tbsp. lime juice
1/4 tsp. cracked black pepper
4 cups fresh baby spinach
2 tbsp. chopped fresh cilantro leaves
2 cups cooked regular brown rice

Directions:
Season the salmon as desired.
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.
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. Serves 4.

Kitchen Clip:
Mango-flavored iced tea or a glass of chilled white wine, such as
Riesling, would be an excellent match with this salmon dinner.
Received on Thu Sep 3 13:55:19 2009