Orange marmalade and chopped chipotle peppers may give this salmon its sweet and savory glaze. But its smoky amazingness? That's the bacon talking.
What You Need
Original recipe yields 4 servings
1/4 cup orange marmalade
1 Tbsp. chopped canned chipotle peppers in adobo sauce
1/4 cup KRAFT Zesty Italian Dressing, divided
4 skinless salmon fillet s (1 lb.)
1 red pepper, cut into strips
4 slices OSCAR MAYER Bacon, cooked, drained and crumbled
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Let's Make It
Combine marmalade, chipotle peppers and 1 Tbsp. dressing; reserve for later use. Pour remaining dressing over fish in shallow dish; turn to evenly coat both sides of each fillet. Refrigerate 30 min. to marinate.
Remove fish from marinade; discard marinade. Cook fish in medium skillet on medium heat 5 min. on each side or until fish flakes easily with fork, brushing occasionally with 1 Tbsp. of the reserved marmalade mixture. Transfer fish to serving plate; cover to keep warm.
Add red peppers to skillet; cook and stir 3 min. or until crisp-tender. Stir in remaining reserved marmalade mixture along with the bacon. Spoon over fish.
Serve with a cold glass of fat-free milk and a side salad to round out the meal.
Buying and Storing Frozen Fish & Shellfish
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. Avoid fish that has been thawed and refrozen. Store it in the refrigerator, tightly wrapped, for up to 2 days. Never refreeze fish or shellfish once it's been thawed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* 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.