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