Savor the flavor of this Chili-Rubbed Salmon with Vegetable Medley. This Chili-Rubbed Salmon with Vegetable Medley includes lime, red cabbage and beans.
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 fillets (1 lb.)
1 tsp. canola oil
1/4 cup KRAFT Lite Zesty Italian Dressing
2 cups shredded red cabbage
1 can (19 oz.) black beans, rinsed
2 Tbsp. chopped fresh cilantro
1 lime, cut into 8 wedges
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Let's Make It
Combine dry seasonings; rub evenly onto fish.
Heat oil in large nonstick skillet on medium-high heat. Add fish; cook 4 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Wipe skillet with paper towel.
Add dressing to skillet; heat on medium heat. Add cabbage; cook and stir 1 min. Stir in beans; cook 2 min. or until heated through, stirring occasionally. 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 before cooking as desired.
Prepare using KRAFT Zesty Lime Vinaigrette Dressing.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 6g
* 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.