Toby's seared salmon with mexican risotto

Yield: 4 Servings

Measure Ingredient
4 \N Salmon fillets, skinned--
\N \N (5-ounces each)
1 pack Taco seasoning mix--
\N \N (1-1/4-ounce pkg.)
2 tablespoons Olive oil
1 \N Box cheesy Mexican rice OR
\N \N Spanish rice
15 ounces Can white clam pasta sauce
⅔ cup Water
½ pack Frozen peas and carrots--
\N \N (10 oz. pkg. )

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 ⅔ 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 4-16-97⅖ 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@...> 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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