| 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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