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Sweet Glazed Salmon & Rice for Two

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing, divided
2 skin-on salmon fillets (1/2 lb.)
2 Tbsp. apricot preserves
1/2 cup slivered red onions
1/2 cup red pepper strips
1/2 cup snow peas, trimmed
3/4 cup fat-free reduced-sodium vegetable broth
1 cup hot cooked long-grain white rice


Heat 1 Tbsp. dressing in medium skillet on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Transfer fish to plate. Add preserves to skillet; stir until melted. Spoon over fish; cover to keep warm. Add remaining dressing and vegetables to skillet; cook and stir on medium heat 2 min. or until crisp-tender. Serve fish over rice; top with vegetable mixture.

Source: www.kraftrecipes.com