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How to Make Flan
Peruvian Arroz con Pollo
Basil Salmon and Julienne Vegetables
basil salmon and julienne vegetables
tablespoon canola or olive oil
bag (1 lb) frozen bell pepper and onion stir-fry
medium zucchini, cut into julienne (matchstick) strips
salmon fillets (4 to 5 oz each)
tablespoons chopped fresh basil leaves
teaspoon seasoned salt
teaspoon lemon-pepper seasoning
cup Progresso™ chicken broth (from 32 oz carton)
In 12-inch nonstick skillet, heat oil over medium heat until hot. Add bell pepper stir-fry. Cook and stir 2 minutes. Stir in zucchini.
Place salmon, skin side down, in skillet, pushing down into vegetables if necessary. Sprinkle salmon and vegetables with basil, seasoned salt and lemon-pepper seasoning. Pour broth over salmon and vegetables.
Cover; cook over medium-low heat 8 to 10 minutes or until salmon flakes easily with fork. Remove salmon and vegetables from skillet with slotted spoon.
If you don't have the bell pepper stir-fry mixture, use 2 cups mixed cut-up fresh bell peppers and onions.
If you purchase one large salmon fillet, just cut it into serving-size pieces before cooking. You can leave the skin on, if you like.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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