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Main dishes

Chipotle-Orange Glazed Salmon

photo by:kraft
Orange marmalade and chopped chipotle peppers may give this salmon its sweet and savory glaze. But its smoky amazingness? That's the bacon talking.
time
prep:
20 min
total:
50 min
servings
total:
4 servings

What You Need

1/4
cup  orange marmalade
1
Tbsp.   chopped canned chipotle peppers in adobo sauce
1/4
cup   KRAFT Zesty Italian Dressing, divided
4
 skinless salmon fillets (1 lb.)
1
 red pepper, cut into strips
4
slices  OSCAR MAYER Bacon, cooked, drained and crumbled

Make It

COMBINE marmalade, chipotle peppers and 1 Tbsp. dressing; reserve for later use. Pour remaining dressing over fish in shallow dish; turn to evenly coat both sides of each fillet. Refrigerate 30 min. to marinate.

REMOVE fish from marinade; discard marinade. Cook fish in medium skillet on medium heat 5 min. on each side or until fish flakes easily with fork, brushing occasionally with 1 Tbsp. of the reserved marmalade mixture. Transfer fish to serving plate; cover to keep warm.

ADD red peppers to skillet; cook and stir 3 min. or until crisp-tender. Stir in remaining reserved marmalade mixture along with the bacon. Spoon over fish.

Kraft Kitchens Tips

Serving Suggestion
Serve with a cold glass of fat-free milk and a side salad to round out the meal.
Buying and Storing Frozen Fish & Shellfish
When purchasing frozen fish or shellfish, make sure it is well wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Avoid fish that has been thawed and refrozen. Store it in the refrigerator, tightly wrapped, for up to 2 days. Never refreeze fish or shellfish once it's been thawed.
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