Baked Salmon with Tomatoes, Spinach & Mushrooms

INGREDIENTS :

4 salmon fillets (1 lb.)

2 cups chopped fresh spinach leaves

1 cup sliced fresh mushrooms

1 tomato, chopped

1/3 cup KRAFT Sun-Dried Tomato Dressing

COOKING DIRECTIONS :

HEAT oven to 375°F. Place fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray.

COMBINE remaining ingredients; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.

MORE :

Substitute

Prepare using red snapper or orange roughy fillets.

Serving Suggestion

Serve with hot cooked rice to round out the meal.

NUTRITION INFO :

Calories

190

Total fat

7 g

Saturated fat

1 g

Cholesterol

60 mg

Sodium

320 mg

Carbohydrate

5 g

Dietary fiber

1 g

Sugars

3 g

Protein

24 g

Vitamin A

25 %DV

Vitamin C

10 %DV

Calcium

4 %DV

Iron

10 %DV

Healthy Living Information

Good source of vitamin A or C

Diet Exchange

1 Vegetable + 3 Meat (L) + 1/2 Fat

Nutrition Bonus

The spinach in this flavorful salmon dish provides a good source of vitamin A. Carb Choices: 0

Sesame Salmon Roulade

INGREDIENTS :

4 (6 ounce) salmon fillets

Salt and freshly ground black pepper

1/4 cup sesame seeds

1 1/2 tablespoons olive oil

2 tablespoons rice-wine vinegar

2 tablespoons soy sauce

2 cucumbers, sliced very thinly lengthwise (optional)

COOKING DIRECTIONS :

1. Heat a grill or grill pan until hot. Place a salmon fillet on a clean work surface. Using a sharp knife, slice the fillet open horizontally, leaving one end intact. Spread fillet open, and turn over. Season with salt and pepper. Tightly roll the fillet. Secure with a wooden toothpick. Repeat with remaining fillets.
2. Pour sesame seeds into a small dish. Place a roulade in the seeds, and thoroughly coat bottom; drizzle sesame-coated side with olive oil. Repeat on other side. Coat and drizzle the remaining three roulades.
3. In a small bowl, whisk together vinegar and soy sauce; set aside.
4. Fold the edges of a piece of heavy-duty aluminum foil to form a shallow baking pan; place on grill. Arrange roulades on foil; grill until opaque halfway through, 4 to 6 minutes. Turn roulades over; grill until cooked through, 4 to 6 minutes. Remove from grill, and drizzle with reserved soy mixture. Serve on a bed of cucumber strips, if desired.

Yield: 4 servings

MORE :

To cook the salmon in the oven, heat the broiler, and line a broiling pan with aluminum foil. Cook the fillets about four minutes per side.

NUTRITION INFO :

Per Serving

• Calories: 372 kcal
• Carbohydrates: 3 g
• Dietary Fiber: 1 g
• Fat: 25 g
• Protein: 31 g
• Sugars: 0 g

Salmon with Potato-Artichoke Hash

INGREDIENTS :

8 small red new potatoes, scrubbed and sliced 1/4-inch thick

1 (14 ounce) can artichoke hearts in water, drained and halved

1 tablespoon fresh thyme leaves

1 teaspoon olive oil

Coarse salt and freshly ground pepper

4 (6 ounce) skinless salmon fillets

1/2 cup chopped flat-leaf parsley

1 tablespoon Dijon mustard

1 tablespoon white-wine vinegar

COOKING DIRECTIONS :

1. Preheat oven to 475 degrees F. In an 11-by-15- by-2 3/4-inch roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetables around sides of pan.
2. Place salmon pieces in center of pan, and press them together to form one long piece (see note). Coat with remaining 1/2 teaspoon oil, and sprinkle all over with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is just cooked through, about 20 minutes.
3. Meanwhile, make sauce: Stir together 1/2 teaspoon salt, a pinch pepper, parsley, mustard, vinegar, and 1 tablespoon water.
4. Gently separate salmon pieces, top with parsley sauce. Serve with vegetables.

Yield: 4 servings

MORE :

Pressing the salmon pieces together keeps them moist while the vegetables roast.

NUTRITION INFO :

Per Serving

• Calories: 486 kcal
• Carbohydrates: 44 g
• Dietary Fiber: 6 g
• Fat: 17 g
• Protein: 36 g
• Sugars: 0 g

Roasted Salmon with Lime and Cilantro

INGREDIENTS :

4 (6 ounce) fillets salmon, skin on

Coarse salt and freshly ground pepper

1/4 cup fresh lime juice

2 tablespoons soy sauce

1 teaspoon sugar

1 tablespoon chopped fresh cilantro leaves

COOKING DIRECTIONS :

1. Preheat oven to 450 degrees F. Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet.
2. In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve.

Yield: 4 servings

MORE :

NUTRITION INFO :

Per Serving

• Calories: 320 kcal
• Carbohydrates: 3 g
• Dietary Fiber: 0 g
• Fat: 18 g
• Protein: 33 g
• Sugars: 1 g

Baked Salmon with Tomatoes, Spinach & Mushrooms

INGREDIENTS :

4 salmon fillets (1 lb.)

2 cups chopped fresh spinach leaves

1 cup sliced fresh mushrooms

1 tomato, chopped

1/3 cup KRAFT Sun-Dried Tomato Dressing

COOKING DIRECTIONS :

EAT oven to 375°F. Place fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray.

COMBINE remaining ingredients; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.

MORE :

Substitute

Prepare using red snapper or orange roughy fillets.

Serving Suggestion

Serve with hot cooked rice to round out the meal.

NUTRITION INFO :

Calories

190

Total fat

7 g

Saturated fat

1 g

Cholesterol

60 mg

Sodium

320 mg

Carbohydrate

5 g

Dietary fiber

1 g

Sugars

3 g

Protein

24 g

Vitamin A

25 %DV

Vitamin C

10 %DV

Calcium

4 %DV

Iron

10 %DV

Healthy Living Information

Good source of vitamin A or C

Diet Exchange

1 Vegetable + 3 Meat (L) + 1/2 Fat

Nutrition Bonus

The spinach in this flavorful salmon dish provides a good source of vitamin A. Carb Choices: 0

Parmesan Baked Salmon

INGREDIENTS :

1/4 cup KRAFT Real Mayo Mayonnaise

2 Tbsp. KRAFT Grated Parmesan Cheese

1/8 tsp. ground red pepper (cayenne)

4 salmon fillets (1 lb.), skin removed

2 tsp. lemon juice

10 RITZ Crackers, crushed (about 1/2 cup)

COOKING DIRECTIONS :

HEAT oven to 400°F.

MIX mayo, cheese and pepper until well blended; set aside.

PLACE fish in shallow foil-lined pan; drizzle with lemon juice. Top with mayo mixture; spread to evenly cover fish. Sprinkle with cracker crumbs.

BAKE 12 to 15 min. or until fish flakes easily with fork.

MORE :

Healthy Living

Trim 4 grams of fat per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise.

Special Extra

Add 1/4 tsp. dill weed to mayo mixture before spreading onto fish.

Serving Suggestion

Serve with a side green salad tossed with your favorite KRAFT Dressing.

NUTRITION INFO :

Calories

320

Total fat

21 g

Saturated fat

4.5 g

Cholesterol

65 mg

Sodium

260 mg

Carbohydrate

5 g

Dietary fiber

0 g

Sugars

1 g

Protein

24 g

Vitamin A

4 %DV

Vitamin C

0 %DV

Calcium

8 %DV

Iron

4 %DV

Baked Salmon with Black Olive Salsa

INGREDIENTS :

1 salmon fillet (1-1/2 lb.)

1/4 cup sliced pitted black olives

1/4 cup chopped green pepper

1/4 cup chopped red onion

5 cherry tomatoes, quartered

1/4 cup KRAFT Sun-Dried Tomato Dressing

COOKING DIRECTIONS :

PREHEAT oven to 400°F. Place salmon, skin side down, on foil-lined baking sheet.

COMBINE remaining ingredients; spoon over salmon.

BAKE 18 to 20 minutes or until salmon flakes easily with fork.

MORE :

Substitute

Prepare as directed, using 6 (4-oz.) salmon fillets.

Serving Suggestion

Serve with hot cooked green beans and Lemon-Pepper Rice.

NUTRITION INFO :

Calories

190

Total fat

9 g

Saturated fat

2 g

Cholesterol

55 mg

Sodium

210 mg

Carbohydrate

3 g

Dietary fiber

1 g

Sugars

2 g

Protein

22 g

Vitamin A

8 %DV

Vitamin C

8 %DV

Calcium

2 %DV

Iron

4 %DV

Healthy Living Information

Diet Exchange

3 Meat (L)

Nutrition Bonus

This delicious, easy to prepare entree is a great way to add salmon to your healthful eating plan.