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Main dishes

Mediterranean Salmon & Potato Salad

Mediterranean Salmon & Potato Salad recipe
photo by:kraft
Fragrant rosemary and lemon juice flavor red potatoes and tender, flaky salmon in this 25-minute entrée salad.
10 min
25 min
4 servings
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What You Need

lb.  small red potatoes (about 3), cut into wedges
cup  KRAFT Balsamic Vinaigrette Dressing, divided
tsp.  dried rosemary leaves, crushed, divided
 skin-on salmon fillets (1 lb.)
Tbsp.  lemon juice
pkg.  (10 oz.) torn romaine lettuce
 cucumber, cut into thin slices

Make It

COOK potatoes in half each of the dressing and rosemary in large nonstick skillet on medium-high heat 8 min., stirring occasionally.

ADD fish; sprinkle with lemon juice and remaining rosemary. Cover; cook on medium-low heat 6 to 8 min. or until fish flakes easily with fork and potatoes are tender. Remove skin from fish; discard.

TOSS lettuce with cucumbers. Serve topped with the fish, potatoes and remaining dressing.

Kraft Kitchens Tips

How to Determine When Fish is Cooked
Fish is done when it looks opaque and flakes easily with a fork. Undercooked fish looks translucent, while overcooked fish looks dry and falls apart.
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