Salmon Veracruz

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  • Makes: 6 servings
  • Serving Size: 3 1/2 ounces cooked salmon, about 2/3 cup orzo, and about 1/2 cup tomato mixture
  • Prep: 30 mins
  • Bake: 20 mins 350°F

Salmon Veracruz

Directions

  1. Thaw salmon, if frozen. Preheat oven to 350 degrees F. Rinse salmon; pat dry. If necessary, cut into six serving-size portions.
  2. In a large skillet heat butter and oil over medium-high heat. Add orzo; cook 5 minutes or until golden, stirring frequently. Remove from heat and stir in broth. Return to heat. Simmer, uncovered, 8 minutes or just until orzo is tender and most of the liquid is absorbed. Stir in 2 tablespoons of the olives. Transfer to a 3-quart rectangular baking dish. Top with salmon.
  3. Bake, covered, 20 to 25 minutes or until salmon flakes easily.
  4. Meanwhile, in a small bowl combine remaining 2 tablespoons olives and the remaining ingredients. Serve over salmon mixture.

From the Test Kitchen

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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Nutrition Facts (Salmon Veracruz)

  • Per serving:
  • 386 kcal ,
  • 13 g fat
  • (3 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 67 mg chol. ,
  • 465 mg sodium ,
  • 37 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 29 g pro.
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