Serrano-Orange Glazed Salmon Pasta: Use 2 leftover cooked salmon fillets from Serrano-Orange Glazed Salmon. Cook 12 oz. spaghetti as directed on package. Meanwhile, flake the cooked salmon with two forks; set aside. Cut 6 slices OSCAR MAYER Bacon into 1-inch pieces; place in large skillet. Cook on medium-high heat 8 min. or until bacon is almost crisp. Add salmon, 1 cup coarsely chopped red onions, 1 chopped chipotle pepper and 8 chopped large pimento-stuffed green olives; cook and stir 8 min. or until onions are tender and mixture is heated through. Drain pasta; place in large bowl. Add fish mixture and 2 Tbsp. chopped cilantro; mix lightly. Sprinkle with 2 Tbsp. KRAFT Grated Parmesan Cheese. Makes 6 servings.
Serve with an ice-cold glass of fat-free milk and side salad to round out the meal.
Buying and Storing Fresh Fish
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. Never refreeze fish or shellfish once it's been thawed. Store it in the refrigerator, tightly wrapped, or in an airtight container, for up to 2 days.