SMOKY TOMATO-SALMON
CHOWDER
When only skin-on salm on is available, bake
as directed, skin side down. Once cooked, use
a large spatula to lift the fille t from the skin;
discard skin. Proceed as directed.
START TO FINISH: 45 MIN. OVEN:425=F
3
6-oz. fresh or frozen skinless
salmon fillets
i
to 2 tsp. chili powder
2
medium red sweet peppers,
halved lengthwise and seeded
i
medium sweet onion, cut in
W inch slices
1
jalapeno pepper,* halved lengthwise
and seeded
2
14-oz. cans chicken broth
1
14.5-oz. can fire-roasted diced
tomatoes
1
large tomato, chopped (about
V4
cup)
2
Tbsp. coarsely chopped fresh Italian
(flat-leaf) parsley
1
medium avocado, peeled, pitted
and sliced
Chili powder
1.
Thaw salmon, if frozen. Pat dry with
paper towels. Sprinkle with chili powder
and
V2
teaspoon
salt.
Cover and refrigerate
while roasting vegetables.
2.
Preheat oven to 425°F. Place sweet
peppers, onion, and jalapeno pepper, cut
sides down, on foil-lined baking sheet.
Roast 15 to 20 minutes. Loosely wrap
vegetables in foil; let stand 15 minutes.
3.
Meanwhile, place salmon in a shallow
greased baking pan; fold under thin edges.
Bake 4 to 6 minutes per */2-inch thickness
or until salmon flakes easily when tested
with a fork; keep warm.
4.
With sharp knife loosen and peel off
skins from peppers; discard skins. Coarsely
chop peppers and onion; transfer to large
saucepan. Add broth and undrained
tomatoes. Bring to boiling, stirring
occasionally. Remove from heat. Season
with
salt
and
pepper.
Fold in chopped
tomato and parsley.
5.
To serve, ladle chowder into shallow
bowls. Break salmon in pieces and divide
among bowls. Top with avocado slices and
sprinkle with chili powder.
MAKES
6
MAIN-DISH SERVINGS.
♦ Hot chile peppers, such as jalapenos, contain
oils that may burn the skin and eyes. Wear
plastic gloves when working with hot
peppers or thoroughly wash bare hands with
soap and water after handling them.
EACH SERVING
218
cal,
9
gfat (lgsat.fat),
48
mg
chol,
976
mg sodium,
14
gcarbo,
3
gfiber,
2 0
gpro.
Daily Values:
40
% vit. A,
115
% vit. C,
4
% calcium,
10 % iron.
BETTER HOMES AND GARDENS
FEBRUARY 2009 1 6 3
Crunchy.
Tasty.
Better than breadcrumbs.
FRENCH’S® CRUNCHY
ONION CHICKEN™
-A . i
prep time: 5 minutes I cook time: 20 minutes
2
cups
(4
oz.)
French’s®
Original
or Cheddar French Fried Onions
2
tbsp.
flour
4 boneless skinless chicken breasts
1 egg, beaten
Crush
French Fried Onions with flour in plastic bag.
Dip
chicken into egg, then coat in onion crumbs.
Bake
at 400°F for 20 minutes until cooked through.
Look for us in the canned vegetable aisle.
www.frenchsfoods.com
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