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Eat Well Wednesday: Friday Fish Finale

Being that this Friday is the last one before Easter, we thought that one final fish recipe was in order!  Whether you choose to eat fish on Fridays for religious reasons, family tradition, or just to get a weekly dose of omega-3 fatty acids, this recipe from Kraft Foods is a quick and easy one that’s perfect to add to your repertoire.  For additional variety and extra color, try tossing some yellow summer squash (which gets a NuVal® scores of 99!) and red onion (scores a 93) into your sautéed veggies.  Pair this Honey Balsamic Glazed Salmon recipe with a side of brown or wild rice for a healthy and well-rounded meal that your family can enjoy before the big holiday feast this Sunday!

Honey-Balsamic Glazed Salmon


1 tsp. canola oil

1 medium zucchini, cut into match-like sticks

1 ½ cup baby carrots, cut lengthwise in half

4 fresh salmon fillets with skin (1 lb.)

¼ cup Kraft® Balsamic Vinaigrette Dressing

2 Tbsp. honey

2 Tbsp. Kraft® shredded Mozzarella Cheese

2 Tbsp. chopped fresh basil

Directions Heat oil in large nonstick skillet on medium-high heat.  Add vegetables and cook 2 minutes, stirring occasionally. Spoon vegetables to one side of skillet.  Add fish, flesh-sides down, to other side of skillet; cover.  Cook on medium heat 8 min. or until fish flakes easily with fork, turning after 4 min. Transfer fish and vegetables to a plate; cover to keep warm.  Add dressing and honey to skillet; cook and stir 30 seconds or until heated through.  Pour dressing mixture over fish.  Top vegetables with cheese and basil.

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