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Pan-roasted Salmon with Sweet Cola BBQ Sauce and Pickled Watermelon Rind

Pan-roasted Salmon with Sweet Cola BBQ Sauce and Pickled Watermelon Rind
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Pickled Watermelon Rind
sugar 4 lb. + 6 oz. 2-1/2 qt.
watermelon rind, peeled, diced 2.5 lb. 2 qt.
water 8 lb. 1 gal.
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil 3 lb. 1-1/4 qt.
salt - 2 tsp.
curly-leaf parsley, chopped - 2 tsp.
Sweet Cola BBQ Sauce
KRAFT Original Barbecue Sauce 15 oz. 1-1/2 cups
cola 12 oz. 1-1/2 cups
Salmon
skinless salmon fillets (5 oz.) 5 lb. 16 each
canola oil 8 oz. 1 cup

Directions

PICKLED Watermelon Rind: Place sugar, watermelon rinds and water in large pot. Simmer on medium heat 15 min. or until rinds begin to turn translucent. Remove from heat; stir in remaining ingredients. Cool to room temperature. Transfer to air-tight container; cover. Refrigerate overnight.

STRAIN rinds; discard liquid. Store in air-tight container.

SWEET Cola BBQ Sauce: Combine ingredients in saucepan. Cook until heated through, stirring occasionally.

SALMON:
HEAT oven-proof saute pan on medium-high heat. Brush 1 fillet with 1 Tbsp. oil. Add to pan, presentation-side down; sear 3 to 5 min. or until golden brown. Turn salmon over; brush with 2 Tbsp. BBQ Sauce.

TRANSFER pan to 450ºF convection oven. Bake 3 to 5 min. or until desired doneness.

SERVE 1 fillet with 1/2 cup Pickled Watermelon Rind.

Kraft Kitchens Tips

Note
This is a great way to use watermelon rinds that are usually discarded.
K:64120v01:150598
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Nutritional Information

Nutrition Information

Calories
 540
Total fat
 23 g
Saturated fat
 3 g
Cholesterol
 70 mg
Sodium
 510 mg
Carbohydrate
 53 g
Dietary fiber
 0 g
Sugars
 40 g
Protein
 27 g
Vitamin A
 4 %DV
Vitamin C
 4 %DV
Calcium
 2 %DV
Iron
 4 %DV