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Serrano-Orange Glazed Salmon
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Serrano-Orange Glazed Salmon

51 Min(s)
10 Min(s) Prep
41 Min(s) Cook
Topped with beautiful strips of red pepper, this skillet-cooked salmon is sweet and spicy—and serves eight!
What You Need
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8 servings
Original recipe yields 8 servings
1/2 cup orange marmalade
1/3 cup KRAFT Zesty Italian Dressing, divided
2 serrano chile s, coarsley chopped
8 salmon fillet s (2 lb.)
1 red pepper, cut into thin strips
4 slices OSCAR MAYER Bacon, chopped
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Let's Make It
1
Mix marmalade, 2 Tbsp. of the dressing and the chiles; cover and set aside. Pour remaining dressing over fish in resealable plastic bag; seal bag. Turn bag over several times to evenly coat fish with dressing. Refrigerate 20 min. to marinate.
2
Remove fish from marinade; discard bag and marinade. Place fish in medium skillet; cook on medium heat 5 min. on each side or until fish flakes easily with fork, brushing occasionally with 2 Tbsp. of the marmalade mixture. Transfer fish to serving plate; cover to keep warm.
3
Add bacon to same skillet; cook 8 min. or until crisp, stirring occasionally. Add peppers; cook and stir 3 min. or until crisp-tender. Stir in remaining marmalade mixture. Spoon over fish.
Kitchen Tips
Tip 1
Creative Leftovers
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.
Tip 2
Serving Suggestion
Serve with an ice-cold glass of fat-free milk and side salad to round out the meal.
Tip 3
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.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 240mg
10%
Total Carbohydrates 15g
5%
Dietary Fibers 1g
4%
Sugars 11g
22%
Protein 23g
46%
Vitamin A
15%
Vitamin C
25%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, one fillet each
* 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.
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