Red Curry-Glazed Salmon with Oriental Slaw on Whole Wheat Baguettes

Red Curry-Glazed Salmon with Oriental Slaw on Whole Wheat Baguettes
24 servings


Ingredients Weights Measures
Ginger-Asian Pear Spread
PHILADELPHIA Original Cream Cheese, softened 1 lb. + 14 oz. -
Asian pears, poached, pureed 1 lb. + 8 oz. 3 cups
lemon juice 4-1/2 fl oz 1/2 cup
gingerroot, minced 1 oz. 1/4 cup
Oriental Sesame Slaw
cucumbers, julienne 1 lb. + 8 oz. 1-1/2 qt.
red peppers, julienne 1 lb. + 2 oz. 1-1/2 qt.
bok choy cabbage, julienne 1 lb. + 2 oz. 1-1/2 qt.
salmon fillets (4 oz.) 6 lb. 24 each
salt and pepper - to taste
water 12 fl oz 1-1/2 cups
red curry paste - 6 Tbsp.
olive oil 8 fl oz 1 cup
KRAFT Oriental Sesame Dressing 9 fl oz 1 cup + 2 Tbsp.
whole wheat baguettes (6 inch), split, toasted - 24 each


GINGER-ASIAN Pear Spread: Beat ingredients with mixer until well blended.

ORIENTAL Sesame Slaw: Combine ingredients.

FOR each serving: Cut 1 salmon fillet into 1/2-inch-thick slices. Season with salt and pepper. Mix 1 Tbsp. water and 3/4 tsp. curry paste; brush over fish. Saute fish in hot oil on medium-high heat 2 to 3 min. on each side or until fish flakes easily with fork.

MEANWHILE, toss 2/3 cup Oriental Sesame Slaw with 2-1/4 tsp. dressing.

SPREAD 1-1/2 Tbsp. Ginger-Asian Pear Spread onto each cut side of 1 baguette. Fill with fish and slaw.

Kraft Kitchens Tips

Prepare using Bosc or Bartlett pears.
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