| 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.
|
|
