Spice things up at the dinner table with our Chili-Rubbed Salmon with Vegetables recipe. Enjoy zesty salmon alongside flavorful veggies tonight!
What You Need
Original recipe yields 4 servings
1 Tbsp. chili powder
1/2 tsp. dried thyme leaves
1/4 tsp. garlic powder
4 skin-on salmon fillet s (1 lb.)
1 tsp. canola oil
1/3 cup KRAFT Zesty Lime Vinaigrette Dressing
2 cups shredded red cabbage
1 can (15.5 oz.) black beans, rinsed
2 Tbsp. chopped fresh cilantro
1 lime, cut into 8 wedges
Add To Shopping List
Let's Make It
Combine seasonings; rub evenly onto flesh sides of fish fillets.
Heat oil in large nonstick skillet on medium-high heat. Add fish, skin sides down; cook 6 min. Turn; cook 2 min. or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Wipe skillet with paper towel.
Heat dressing in skillet. Add cabbage; cook and stir 1 min. Stir in beans; cook and stir 2 min. or until heated through. Remove from heat; stir in cilantro.
Spoon cabbage mixture onto 4 serving plates; top with fish. Squeeze 1 lime wedge over each fillet. Serve with remaining lime wedges.
Purchasing and Storing Fresh Fish
Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh mild odor (they should not smell fishy). Whole fish should have bright clear eyes and red to bright pink gills. Store in the coldest part of the refrigerator up to 2 days.
Prepare using green or napa cabbage.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 8g
* 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.