Try this Poached Salmon with Lemon-Balsamic Green Beans for a deliciously tangy entrée. This zesty salmon dish tastes like springtime on a plate!
What You Need
Original recipe yields 2 servings
3 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing, divided
1/2 lb. fresh green beans, trimmed
1 small shallot, sliced
2 Tbsp. chopped fresh parsley
1/2 cup fat-free reduced-sodium chicken broth
2 skin-on salmon fillet s (1/2 lb.)
1/8 tsp. freshly ground black pepper
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Let's Make It
Grate 1 tsp. zest from lemon; set aside. Heat large skillet on medium-high heat. Add 2 Tbsp. dressing and beans; cook and stir 1 min. Cover; cook on medium-low heat 4 min. Stir in zest. Spoon onto platter; cover to keep warm.
Add shallots, parsley and broth to skillet; bring to boil. Add fish, skin-sides down; cover. Cook on medium-low heat 5 min. or until fish flakes easily with fork.
Place fish on beans. Cut lemon in half; squeeze juice from 1 lemon half over fish. Drizzle with remaining dressing; sprinkle with pepper.
Substitute 1/4 cup sliced red onions for the shallots.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 4g
* 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.