Pan-Seared Salmon in Peach Mango Sauce

Spring is salmon season, and every bite of this vibrant dish tastes
garden-fresh and zippy. Go ahead and dig into delicious!

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® 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

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.

Makes: 4 servings.

Kitchen Clip
                        If you like things a bit spicy, sauti a tablespoon of minced jalapeqo
with the bell pepper — leave the seeds in the jalapeqo and it'll be even
spicier.
Received on Sat Apr 17 10:25:33 2010