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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.
20 min
50 min
4 servings

What You Need

cup  orange marmalade
Tbsp.   chopped canned chipotle peppers in adobo sauce
cup   KRAFT Zesty Italian Dressing, divided
 skinless salmon fillets (1 lb.)
 red pepper, cut into strips
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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