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Pan-Seared Salmon in Peach-Mango Sauce
Great vegging out

Makes four servings Prep time: 20 minutes Cooking time: 30 minutes Vegetable cooking spray 4 salmon fillets, about 3/4-inch thick (about 1 pound) 1 large red pepper, chopped (about 1 cup) 1 clove garlic, minced 1-1/2 cups V8 V-Fusion Peach Mango juice 1 mango, peeled, seeded and chopped (about 1-1/4 cups) 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 its 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 V8, mango, honey, cornstarch, lime juice and black pepper in a small bowl. Stir the V8 mixture and the spinach into the skillet. Cook for 2 minutes or until the mixture boils and thickens. Stir in the cilantro. Serve over salmon, with rice. Nutrition per serving: Calories 430, Total Fat 9 grams, Sat. Fat 2 grams, Cholesterol 56 mg, Sodium 106 mg, Total Carb. 63 grams, Dietary Fiber 4 grams, Protein 26 grams.