| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | La_times, Rice, Salmon | 4 | Servings | |
INGREDIENTS
| 4 | Salmon fillets, skinned | |
| 5-ounces each | ||
| 1 | Taco seasoning mix | |
| 1-1/4-ounce pkg. | ||
| 2 | T | Olive oil |
| 1 | Box cheesy Mexican rice OR | |
| Spanish rice | ||
| 15 | oz | Can white clam pasta sauce |
| 2/3 | c | Water |
| 1/2 | 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" <[email protected]> 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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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 1.3mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g