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Publix Simple Meals

Santa Fe Salmon With Fresh Spinach Wild Rice

Makes 4 Servings
Total Time:
15 minutes
Active Time:
15 minutes

Cooking Sequence

-- Prepare salmon and begin to cook - 5 minutes

-- Prepare rice and complete salmon; serve - 10 minutes

Santa Fe Salmon


1 1/2 pounds salmon fillets (skin removed), thawed

1/4 teaspoon kosher salt

1/8 teaspoon pepper

1 (10-ounce) can diced tomatoes with lime juice/cilantro (well drained)

1/2 cup light mayonnaise


1. Cut salmon into 4 servings; season with salt and pepper (wash hands).
2. Preheat large sauté pan on medium-high 2-3 minutes. Combine tomatoes and mayonnaise in medium bowl. Coat both sides of salmon with tomato mixture and place in pan (wash hands).
3. Add remaining tomato mixture to salmon and cover; cook 3-5 minutes on each side or until fish is 145°F (or opaque and separates easily). Serve.

Fresh Spinach Wild Rice


1 bag fresh spinach leaves (6-9 oz)

1 tablespoon butter

2 (10-oz) bags frozen pre-cooked brown rice

2 tablespoons shredded Parmesan cheese


1. Place spinach and butter in microwave-safe bowl and cover. Microwave on HIGH 3 minutes or until spinach begins to wilt.
2. Stir in rice and microwave 4 more minutes.
3. Let stand 2 minutes; fluff with fork and then sprinkle with cheese. Serve.

Aprons Advice

-- Complete your meal with a fresh salad blend, dinner rolls, and creme cake for dessert.
-- There are quite a few varieties of the frozen rice. Choose the one your family will like best.

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Santa Fe Salmon

CALORIES (per 1/4 recipe) 420kcal; FAT 29g; CHOL 105mg; SODIUM 660mg; CARB 6g; FIBER 1g; PROTEIN 34g; VIT A 8%; VIT C 20%; CALC 4%; IRON 4%

Fresh Spinach Wild Rice

CALORIES (per 1/4 recipe) 200kcal; FAT 4.5g; CHOL 10mg; SODIUM 105mg; CARB 34g; FIBER 3g; PROTEIN 7g; VIT A 110%; VIT C 8%; CALC 10%; IRON 15%

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