PAN SEARED SALMON IN PEACH MANGO SAUCE

PAN SEARED SALMON IN PEACH MANGO SAUCE

Nutrition Facts

Serving Size
1 SERVING (1 SALAMON FILLET, 1/2 CUP SAUCE)
Amount Per Serving
Calories 563
% Daily Value
Total Fat 24.3g
37%
Saturated Fat 4.6g
23%
Cholesterol 107mg
36%
Sodium 302mg
13%
Total Carbohydrate 42.4g
14%
Dietary Fiber 3.9g
16%
Protein 41.2g
82%
Vitamin A 96%
Vitamin C 113%
Calcium 9%
Iron 14%
Total Time

45 min.

Serving & Size

1 SERVING (1 SALAMON FILLET, 1/2 CUP SAUCE)

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Sautéed salmon is melded with a rich V8 V-Fusion Peach Mango sauce and enhanced with chunks of mango and spinach leaves. Finished with cilantro.

Recipe Yields:

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Ingredients Weight Measure
V8 V-Fusion® Peach Mango
qt.
salmon 9 lb. 24  ea.
cracked black pepper tbsp.
kosher salt tsp.
vegetable cooking spray
vegetable oil tbsp.
vegetable oil tbsp.
red bell pepper 28 oz. 5 1/4  cups
garlic 1 oz. tbsp.
mango 24 oz. 4 1/8  cups
honey 3 oz. 0 1/4  cups
cracked black pepper 1 1/2  tsp.
lime juice 0 333/1000  cups
lime zest tbsp.
cornstarch 3.5 oz. 0 3/4  cups
baby spinach 24 oz. 22 1/2  cups
cilantro 0.5 oz. cups
brown rice 85 oz. qt.
cilantro 2 oz. 24  ea.
Instructions
1. Place salmon fillets, skinned-side-down in one even layer on a full sheetpan sprayed with cooking spray. Mix pepper and salt and sprinkle evenly onto tops of each fillet. Pat down and spray with cooking spray.

2. Heat oil in a large skillet over medium-high heat for 1 minute. In batches, add salmon, skinned-side-up, making sure not to over-crowd the skillet, and cook 3 minutes or until well-browned. Flip salmon fillets over and continue cooking 2-3 minutes or until salmon flakes easily when tested with a fork and internal temperature is 165°F. or higher for 15 seconds.

3. Remove from skillet, placing skinned-side down on a clean sheetpan and keep warm. Repeat process to finish remaining fillets. Pour off used fat. CCP: Hold hot 140°F or higher for service.
4. Add new oil and heat over medium-high heat; add chopped pepper to same skillet and cook, stirring often, for 2 minutes. Stir in garlic and continue to sauté 1-2 minutes, until crisp tender.
5. In a bowl mix together juice, mango, honey and pepper; in another small bowl mix lime juice and cornstarch until smooth and whisk cornstarch mixture into mango mixture until smooth.

6. Add juice-mango mixture into skillet and whisk constantly until mixture begins to thicken and boil.

7. Stir in spinach and cook until spinach is completely wilted and mixture is thickened, stirring often. Boil 1 minute. Remove from heat and stir in cilantro. CCP: Hold hot 140°F or higher for service.

8. For Each Serving: Plate 1/2 cup hot rice onto plate and top with a salmon fillet. Ladle 1/2 cup sauce with spinach and mango over top of salmon and serve immediately, garnished with cilantro sprigs.
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