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Seafood RecipesPoached Salmon with Corn Salsa
Poached Salmon with Corn Salsa
Yield: 2 Servings Serving: 6oz SalmonMore >>
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Saucy Dijon Fish
1/4 cup KRAFT Mayo Real Mayonnaise 4 tsp. GREY POUPON Dijon Mustard 4 tsp. KRAFT 100% Grated Parmesan Cheese 2-1/2 tsp. lemon juice 1-1/2 tsp. KRAFT Horseradish Sauce 4 firm whitefish fillets, such as tilapia or sole (4 oz. each)
PREHEAT oven to 350°F. Mix mayonnaise, mustard, cheese, lemon juice and horseradish sauce until well blended. PLACE fish in greased 13x9-inch baking pan; spread evenly with the mayo mixture. BAKE 15 to 20 min. or until fish flakes easily with fork.
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Teriyaki Salmon Supper
3/4 cup A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange, divided 4 salmon fillets (1 lb.), skin removed 2 cups small broccoli florets 1 cup short thin red pepper strips (about 1 medium) 1 can (14 oz.) fat-free reduced-sodium chicken broth 2 cups instant white rice, uncooked 1/4 cup thinly sliced green onions (about 1 medium)
POUR 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate. PREHEAT broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork. MEANWHILE, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice.
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Baked Snapper & Tropical Salsa
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1 can (8 oz.) pineapple tidbits, drained 1 medium firm ripe mango, peeled, pitted and chopped 6 cups torn spinach leaves, washed, well dried 4 red snapper fillets (4 oz. each)
MIX salsa, pineapple and mango. PLACE spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish. BAKE at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.
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Tasty Tuna Casserole
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner 1 can (10-3/4 oz.) condensed cream of celery soup 1/2 cup milk 1 can (6 oz.) tuna, drained 1/2 of a red pepper, chopped 1 green onion, sliced 1 cup crushed potato chips
PREHEAT oven to 350°F. Prepare Dinner as directed on package. Stir in soup, milk, tuna, red pepper and onion. SPOON into 2-qt. casserole dish; top with crushed chips. BAKE 30 min. or until heated through.
