Main dishes

Pan-Seared Salmon with Warm Vegetable Medley

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Pan-Seared Salmon with Warm Vegetable Medley recipe

photo by:kraft

It looks amazing and i love salmon?

posted by

a cook

on 1/17/2013

time

prep:

10 min

total:

25 min

servings

total:

6 servings

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What You Need

Tbsp. oil, divided

salmon fillets (1-1/2 lb.)

cups shredded red cabbage

can (15 oz.) black beans, drained

pkg. (9 oz.) baby spinach leaves

1/4

cup KRAFT Zesty Italian Dressing

1/4

tsp. ground red pepper (cayenne)

Make It

HEAT 1 Tbsp. oil in large skillet on medium-high heat. Add fish; cook 4 min. on each side or until fish flakes easily with fork and is golden brown on both sides. Remove from skillet; cover to keep warm.

HEAT remaining oil in skillet. Add cabbage; cook and stir 1 min. Add beans; cook 2 min. or until heated through. Stir in spinach; cook 2 min. or just until wilted, stirring occasionally. Remove from heat. Stir in dressing and pepper.

SPOON cabbage mixture onto serving plates; top with fish.

Kraft Kitchens Tips

Special Extra

For a creamier salad, stir 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream into cabbage mixture with the dressing.

Purchasing and Storing Fresh Fish

Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh mild odor (they should not smell fishy). Whole fish should have bright clear eyes and red to bright pink gills. Store in the coldest part of the refrigerator up to 2 days.

How to Handle Freshly Caught Fish

Freshly caught whole fish must be cleaned as soon as possible since the entrails deteriorate very rapidly. Immediately wrap the fish tightly and store in airtight container in refrigerator up to 24 hours before cooking as directed.