Pan Seared Salmon In Peach Mango Sauce Recipes

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

PLANKED SALMON WITH PEACH MANGO SALSA

Steps:

• In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients. Cover and refrigerate at least 1 hour. Meanwhile, soak cedar plank in water at least 1 hour.
• Heat coals or gas grill for direct heat. Place salmon, skin side down, on cedar plank. Make diagonal cuts in salmon every 2 inches, without cutting through the skin. Rub brown sugar over salmon.
• Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Cover and grill salmon over medium heat 30 to 35 minutes or until salmon flakes easily with fork. Remove salmon from plank, using large spatula. Serve with salsa.

PAN-SEARED SALMON IN PEACH MANGO SAUCE

Steps:

• 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.

PEACH-GLAZED SALMON

Steps:

• In a microwave-safe bowl, combine butter and preserves. Cover and microwave on high for 45-60 seconds. Stir in the lime juice, garlic and mustard until blended. Cool. Set aside 1 cup for basting and serving., Place salmon fillets in a large resealable plastic bag; add remaining peach mixture. Seal bag and turn to coat. Marinate for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 5 minutes. Spoon half of reserved peach mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Serve with sliced peaches and remaining peach mixture.

SALMON WITH PEACH MANGO SALSA

Steps:

• In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients which is the cilantro and mangos. I put in freezer for 30 minutes.
• Next use 2 can of salmon. I deboned and mashed the salmon like you would be making a meatloaf and shaped it like a meatloaf patty I put it on foil and made it with foil open. I put diagonal slits or cuts on top and rub brown sugar over the salmon.
• I cooked 325 for 30 minutes.
• Scoop salmon up with spatula and on plate. Stir salsa first and poured over salmon on each portion. I halfed the loaf into four portions.
• I made a salad to go with it and it was delicious.
• Note:.
• the original recipe called for 1 tablespoon finely chopped bell pepper in the salsa I didn't add because didn't have any.also the original called for 1 salmon fillet on the grill over medium heat 30 to 35 minutes.

V8V-FUSION PAN-SEARED SALMON IN PEACH MANGO SAUCE

Steps:

• Season the salmon as desired .
• Spray a 22-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 if 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 V-Fusion, mango, cornstarch, lime juice and black pepper in a small bowl. Stir the 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 rice.