V8v Fusion Pan Seared Salmon In Peach Mango Sauce Recipes

Steps:

• 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.

Steps:

• Drizzle olive oil into a medium skillet over medium-high heat.
• In a small bowl, combine spices. Season all sides of salmon filets. Add to skillet when oil is glistening hot.
• Cook for 5-7 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high
• Cook for 3 minutes. Sprinkle with capers, and salt and pepper
• Turn salmon over, and cook for 5 minutes, or until browned.
• Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

Steps:

• 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.

Steps:

• The skin will stick to the pan, so if it comes off easily, trim the skin off the salmon filets before cooking.
• Otherwise, just wait for it to come off during the cooking process.
• Heat enough oil to coat the pan, and then add the salmon fillets.
• Pour approximately 1/3 the mango juice over the filets, then after a few minutes (3-5 depending on how thick the fillet is), flip over and add another 1/3 of the mango juice to the pan.
• Cook the fillet until no longer pink, then remove from the pan.
• Sprinkle with chives and serve with rice.