1/2 cup KRAFT Lite Asian Toasted Sesame Dressing, divided
1/2 cup panko bread crumbs
1/2 cup PLANTERS Slivered Almonds, coarsely chopped
6 green onions, cut into thin slices, divided
6 skinless salmon fillet s (1-1/2 lb.)
1 Tbsp. reduced-sodium teriyaki sauce
1 red pepper, cut into thin strips
1 cup snow peas, trimmed
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Let's Make It
Heat oven to 400°F.
Toss potatoes with half the dressing; spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
Bake 20 to 25 min. or until potatoes are crisp-tender. Remove from oven. Spoon potatoes onto half the baking sheet.
Combine bread crumbs, nuts and half the onions in shallow dish. Pour remaining dressing into separate shallow dish.
Dip fish, 1 fillet at a time, into dressing, then into crumb mixture, turning to evenly coat both sides of each fillet with each ingredient. Place on baking sheet next to potatoes.
Bake 12 to 15 min. or until potatoes are tender and fish flakes easily with fork. About 5 min. before potatoes and fish are done, heat teriyaki sauce in medium skillet on medium heat. Add peppers and snow peas; stir-fry just until crisp-tender.
Serve fish with potatoes and pepper mixture. Sprinkle with remaining onions.
Prepare using your favorite variety of fish fillets.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.