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Main dishes

Pan-Seared Salmon with Warm Vegetable Medley

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
Magazine Acquisition

What You Need

2
Tbsp.  oil, divided
6
 salmon fillets (1-1/2 lb.)
2
cups   shredded red cabbage
1
can   (15 oz.) black beans, drained
1
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.
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