Peach Mango Pan-Seared Salmon

Peach Mango Pan-Seared Salmon


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Serve this tender pan-seared salmon with brown rice and topped with a sweet peach mango sauce. Using canned peaches and mangoes adds another level of sweetness and can be mixed in with the rice for more flavor.

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 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

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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.

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