Peach Mango Pan-Seared Salmon
Serving Size / Yield
- 1 lb. salmon fillets
- 1 large red bell pepper, chopped
- 1 clove garlic, minced
- 1 1/2 C. peach mango juice
- 1 mango, peeled, seeded and chopped
- 1/4 C. honey
- 2 Tbs. cornstarch
- 1 Tbs. lime juice
- 1/4 tsp. cracked black pepper
- 4 C. fresh baby spinach
- 2 Tbs. fresh cilantro leaves, chopped
- 2 C. brown rice, cooked
Season the salmon with salt and pepper to taste. Grease a skillet and heat for 1 minute over medium high heat. Add the salmon, skin side up, and cook for 5 minutes, or until it's browned. Flip the salmon and cook for an additional 4 minutes. Add the red pepper and garlic to the skillet. Cook until the pepper is tender but still crisp.
In a bowl, combine the juice, mango, honey, cornstarch, lime juice, and pepper. Stir the juice mixture and the spinach into the skillet and cook for 2 minutes. Stir in the cilantro and serve it over the salmon. Serve with the rice.