Pan-Seared Salmon in Peach Mango Sauce

Serving Size: 4
Prep Time:
Total Time:


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


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.