Name: Toby's Seared Salmon with Mexican Risotto
Ingredients: 4 Salmon fillets, skinned--; (5-ounces each); 1 pk Taco seasoning mix--; (1-1/4-ounce pkg.); 2 tb Olive oil; 1 Box cheesy Mexican rice OR; Spanish rice; 15 oz Can white clam pasta sauce; 2/3 c Water; 1/2 pk Frozen peas and carrots--; (10 oz. pkg. )

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Mexican	La_times, Rice, Salmon	4	Servings

INGREDIENTS

4		Salmon fillets, skinned–
		(5-ounces each)
1	pk	Taco seasoning mix–
		(1-1/4-ounce pkg.)
2	tb	Olive oil
1		Box cheesy Mexican rice OR
		Spanish rice
15	oz	Can white clam pasta sauce
2/3	c	Water
1/2	pk	Frozen peas and carrots–
		(10 oz. pkg. )

INSTRUCTIONS

Dredge salmon in taco seasoning. Heat olive oil in heavy 2-quart casserole
over medium heat and sear fillets on each side 1 minute. Bake fillets on
foil-lined baking sheet at 350 degrees 10 minutes.Add cheesy Mexican rice
to casserole and follow package directions, substituting clam sauce and 2/3
cup water for 2 cups water. Add peas and carrots last 5 minutes of
simmering. Remove rice from heat and let rest 5 minutes. Divide rice among
4 plates and top each serving with fillet. Formatted by Lynn Thomas
dcqp82a. Source: Los Angeles Times 4-16-97.4 servings. Each serving:639
calories; 1,638 mg sodium; 90 mg cholesterol; 29 grams fat; 56 grams
carbohydrates; 37 grams protein; 2.54 grams fiber.
Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis"
<jackelvis@moonlink.net> so I could check them out for formatting errors,
originally posted to Prodigy.
By DCQP82A    LYNN THOMAS           Time:     3:43 PM on Apr 23, 1997

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