Entrée

Chili-Rubbed Salmon with Vegetable Medley

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prep time

15 min

total time

30 min

makes

4 servings, 1/4 recipe (210 g) each

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photo by:

kraft

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What You Need

1 Tbsp. chili powder

1/2 tsp. dried thyme leaves

1/4 tsp. garlic powder

4 salmon fillets (1 lb./450 g)

1 tsp. canola oil

1/4 cup Kraft Calorie-Wise Zesty Italian Dressing

2 cups shredded red cabbage

1 can (19 fl oz/540 mL) black beans, rinsed

2 Tbsp. chopped cilantro

1 lime, cut into 8 wedges

Make It

MIX seasonings; rub evenly onto 3 flesh sides of each fish fillet.

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.

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 serving plates; top with fish. Squeeze 1 lime wedge over each fillet. Serve with remaining lime wedges.

kraft kitchens tips

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.