Main dishes

Baked Salmon with Guajillo Sauce

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photo by:kraft

time

prep:

25 min

total:

45 min

servings

total:

8 servings

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What You Need

cloves garlic, unpeeled

large dried guajillo chiles (3 oz.), stemmed, seeded

qt. (4 cups) water

3/4

cup KRAFT Zesty Italian Dressing

2/3

cup PLANTERS Slivered Almonds, toasted, divided

lb. salmon fillets, cut into 8 pieces

dried avocado leaves

1/4

cup cilantro, chopped

Make It

COOK garlic in small skillet on medium-high heat 10 min. or until roasted, turning occasionally. Peel; reserve. Heat oven to 350ºF. Soak chiles in hot water 10 min. or until softened; drain, reserving 1/4 cup liquid. Place chiles and reserved liquid in blender. Add dressing, 1/4 cup nuts and reserved garlic; blend until smooth. Pour over fish in large bowl; toss to coat with sauce.

PLACE 1 avocado leaf on each of 8 (12-inch-square) sheets of foil; top with fish. Gather up sides at top and twist tightly to form pouch. Place on baking sheet.

BAKE 20 min. or until fish flakes easily with fork. Meanwhile, coarsely chop remaining nuts; mix with cilantro. Open pouches; sprinkle fish with nut mixture.

Kraft Kitchens Tips

Variation

Fish fillets can be wrapped in parchment paper instead. Soak parchment squares in cold water until soft and pliable. Use to make pouches as directed; tie tops with butcher string to secure. Place on baking sheet and bake as directed.

Substitute

If avocado leaves are unavailable, use fresh or dried epazote or bay leaves instead.

Serving Suggestion

Serve with a mixed green salad and whole wheat roll to round out the meal.