Meals & Beverages

RECIPES

PAN SEARED SALMON IN PEACH MANGO SAUCE

Made With:

Product

100% Juice Peach Mango Juice

V8 V-Fusion® Peach Mango

V8 Blends Peach Mango Juice is the easy choice for plant-powered goodness. This fruit drink combines hints of sweet peach juice and tropical mango with a blend of 100% fruit and vegetable juice to help you boost your morning nutrition. Gluten free, Non-GMO V8 Blend gives you the nutrition of vegetables blended with just the right amount of fruit and vegetable juice for a light, sweet taste. This V8 juice has antioxidant vitamin A and vitamin C.

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Nutrition Facts
Serving Size
1 SERVING (1 SALAMON FILLET, 1/2 CUP SAUCE)
Amount Per Serving
Calories 564
% Daily Value
Total Fat 24.3g
37%
Saturated Fat 4.6g
23%
Cholesterol 107mg
36%
Sodium 301mg
13%
Total Carbohydrate 42.4g
14%
Dietary Fiber 3.9g
16%
Protein 41.2g
82%
Vitamin A 29%
Vitamin C 75%
Calcium 7%
Iron 13%
Total Time

45 min.

Serving & Size

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

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 SALAMON FILLET, 1/2 CUP SAUCE)
Amount Per Serving
Calories 564
% Daily Value
Total Fat 24.3g
37%
Saturated Fat 4.6g
23%
Cholesterol 107mg
36%
Sodium 301mg
13%
Total Carbohydrate 42.4g
14%
Dietary Fiber 3.9g
16%
Protein 41.2g
82%
Vitamin A 29%
Vitamin C 75%
Calcium 7%
Iron 13%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
salmon 9 lb. 24  ea.
cracked black pepper 2  tbsp.
kosher salt 2  tsp.
vegetable cooking spray
vegetable oil 2  tbsp.
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.
Weight Measure
2  tbsp.
28 oz. 5 1/4  cups
1 oz. 3  tbsp.
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.
Made With:

Product

100% Juice Peach Mango Juice

V8 V-Fusion® Peach Mango

View Product
Weight Measure
V8 V-Fusion® Peach Mango 1  qt.
24 oz. 4 1/8  cups
3 oz. 1/4  cups
1 1/2  tsp.
333/1000  cups
2  tbsp.
4 oz. 3/4  cups
24 oz. 22 1/2  cups
1 oz. 1  cups
85 oz. 3  qt.
2 oz. 24  ea.
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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