Serrano-Orange Glazed Salmon

Name: Serrano-Orange Glazed Salmon
Prep time: 51 min
Cook time: 51 min
Total time: 51 min
Yield: 51
Cuisine: Global
Ingredients: 4 slices OSCAR MAYER Bacon, chopped; 79 milliliters KRAFT Zesty Italian Dressing, divided; 118 milliliters orange marmalade; 1 red pepper, cut into thin strips; 907 grams salmon fillets; 2 serrano chiles, coarsley chopped

This recipe serves 51. One portion of this dish contains roughly 4g of protein, 2g of fat, and a total of 45 calories. If 46 cents per serving falls in your budget, Serrano-Orange Glazed Salmon might be an awesome gluten free, dairy free, and fodmap friendly recipe to try. If you have bell pepper, 1/3 cup kraft zesty italian dressing, salmon fillets, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 51 minutes.

Instructions

Mix marmalade, 2 Tbsp. of the dressing and the chiles; cover and set aside.

Ingredients you will need

Marmalade

Chili Pepper

Pour remaining dressing over fish in resealable plastic bag; seal bag. Turn bag over several times to evenly coat fish with dressing. Refrigerate 20 min. to marinate.

Ingredients you will need

Fish

Equipment you will use

Ziploc Bags

Remove fish from marinade; discard bag and marinade.

Ingredients you will need

Marinade

Fish

Place fish in medium skillet; cook on medium heat 5 min. on each side or until fish flakes easily with fork, brushing occasionally with 2 Tbsp. of the marmalade mixture.

Ingredients you will need

Marmalade

Fish

Equipment you will use

Frying Pan

Transfer fish to serving plate; cover to keep warm.

Ingredients you will need

Fish

Add bacon to same skillet; cook 8 min. or until crisp, stirring occasionally.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add peppers; cook and stir 3 min. or until crisp-tender. Stir in remaining marmalade mixture. Spoon over fish.

Ingredients you will need

Marmalade

Peppers

Fish

Equipment

Ziploc Bags

Frying Pan

Ingredients

Servings:

4slices

OSCAR MAYER Bacon, chopped 79milliliters

KRAFT Zesty Italian Dressing, divided 118milliliters

orange marmalade 1

red pepper, cut into thin strips 907grams

salmon fillets 2

serrano chiles, coarsley chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.