- 4 (4 ounce) salmon fillets, 3/4-inch thick
- Vegetable cooking spray
- 1 large red pepper, chopped
- 1 clove garlic, minced
- 1 1/2 cups V8 V-Fusion® Peach Mango Juice
- 1 mango, peeled, seeded and chopped
- 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
- 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.