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Braised Endive with Salmon Fillets

Braised Endive with Salmon Fillets
 
Yield:
12 servings, 1 fish fillet and 2 endive halves each

Ingredients

Ingredients Weights Measures
oil, divided 6 oz. 3/4 cup
Belgian endive heads, cut lengthwise in half 2 lb. 12 each
yellow peppers, roasted, pureed 3 lb. 6 each
red peppers, roasted, pureed 3 lb. 6 each
KRAFT Signature Italian Vinaigrette Dressing 1 lb. + 8 oz. 3 cups
chicken broth 1 lb. + 8 oz. 3 cups
salmon fillets (5 oz. each) 3 lb. + 12 oz. 12 each

Directions

HEAT 6 Tbsp. of the oil (or 1 Tbsp. of the oil for trial recipe) in large ovenproof saute pan on medium-high heat. Add endive; cook 1 to 2 min. on each side or until golden brown on both sides. Stir in pepper puree, dressing and broth. Cover pan with foil.

BAKE in 350ºF-convection oven 18 to 20 min. or until endive is tender. Meanwhile, heat remaining 6 Tbsp. oil (or remaining 1 Tbsp. oil for trial recipe) in large skillet on medium-high heat. Add fish; cook 2 to 3 min. on each side or until fish flakes easily with fork.

FOR each serving: Place 2 endive halves on serving plate. Spoon 1 Tbsp. of the braising liquid over endive. Top with 1 fish fillet and additional 1 Tbsp. of the braising liquid.

Kraft Kitchens Tips

Jazz It Up
Garnish each plate with chopped fresh cilantro.
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