My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Sweet Pepper Salmon With Zucchini Ribbon Salad

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

Cooking Sequence


-- Prepare salad; chill until ready to serve - 10 minutes


-- Prepare salmon and serve - 20 minutes


Cooking Instructions

Sweet Pepper Salmon

Ingredients

4 salmon fillets, skin removed (1 1/2 lb)

1/4 cup whole smoked almonds

Large zip-top bag

2 teaspoons chili powder

2 teaspoons paprika

1 teaspoon garlic pepper seasoning

Cooking spray

1/4 cup maple syrup

1 tablespoon light soy sauce

Prep


-- Always check fish carefully and remove any bones.


Steps


1. Place almonds in zip-top bag and crush, using meat mallet (or rolling pin), until the size of coarse breadcrumbs. Add chili powder, paprika, and garlic pepper; shake to mix.

2. Preheat large sauté pan on medium 2-3 minutes. Coat salmon with cooking spray; place in zip-top bag. Seal bag and shake (or press with fingertips) to evenly coat salmon.

3. Remove pan from heat and coat with cooking spray. Add salmon; cook 3-4 minutes on each side or until 145°F and fish flakes easily.

4. Remove salmon from pan. Add syrup and soy sauce to pan; cook 1-2 minutes or until sauce begins to thicken. Serve sauce over salmon.


Zucchini Ribbon Salad

Ingredients

1/2 cup pre-diced fresh tomatoes

1/2 cup matchstick carrots

1/3 cup pre-sliced green onions

1/4 cup balsamic vinaigrette

1 tablespoon basil herb paste

1/4 cup crumbled Gorgonzola cheese

2 medium zucchini

Steps


1. Combine all ingredients (except zucchini) in salad bowl.

2. Cut zucchini into 3- to 4-inch long sections. Cut thin lengthwise strips of zucchini, using vegetable peeler, into bowl. (Peel until reaching core with seeds; discard inner portion.)

3. Toss to coat; chill until ready to serve.


Aprons Advice


-- Complete your meal with rice pilaf, dinner rolls, and creme cake for dessert.

-- This recipe also works great with chicken cutlets. The chicken may cook slightly faster than the salmon.


Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

Sweet Pepper Salmon

CALORIES (per 1/4 recipe) 540kcal; FAT 35g; CHOL 95mg; SODIUM 480mg; CARB 20g; FIBER 4g; PROTEIN 40g; VIT A 20%; VIT C 10%; CALC 10%; IRON 15%

Zucchini Ribbon Salad

CALORIES (per 1/4 recipe) 90kcal; FAT 4.5g; CHOL 5mg; SODIUM 360mg; CARB 9g; FIBER 2g; PROTEIN 3g; VIT A 60%; VIT C 130%; CALC 6%; IRON 4%