Recipe by Chef mariajane
This is a fantastic way to cook your salmon - the sauce is just delicious!!
Top Review by zephanie
This dish is a good concept, but I think it turned out a bit too sweet. I didn't even use all the honey, so I added a little chicken base at the end because I thought it needed a little more savory flavor to bring it together as an entree. I plan to make it again, but I might try just using chicken broth instead of the v8 juice, or at least half and half. I also added some red pepper flakes which was really good. Also, the 2 Tbsp. cornstarch seemed excessive, because it was pretty syrupy. We served this with lime-cilantro brown rice (from the Whole Foods cookbook) which had finely chopped baby spinach and cilantro in it, so it paired nicely with the fish.
- vegetable oil cooking spray
- 4 salmon fillets, 3/4 inch thick (about 1 lb)
- 1 large red pepper, chopped (about 1 cup)
- 1 garlic clove, minced
- 1 1⁄2 cups v 8 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
Directions See How It's Made
- Season the salmon as desired .
- Spray a 22-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 if 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 V8 V-Fusion, mango, cornstarch, lime juice and black pepper in a small bowl. Stir the 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 rice.