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8 servings, one fillet each
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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.
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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a wonderful recipe! I used serrano peppers from my garden and mexi-bell peppers for the red bell pepper. Wonderful!
Excelente receta como para una cena especial, "se las recomiendo"