Parmesan Baked Salmon

Picture and recipe courtesy of KraftFoods.com

prep time

10 min

total time

25 min

makes

4 servings

What You Need

1/4 cup KRAFT Real Mayo Mayonnaise

2 Tbsp. KRAFT Grated Parmesan Cheese

1/8 tsp. ground red pepper (cayenne)

4 salmon fillets (1 lb.), skins removed

2 tsp. lemon juice

10 RITZ Crackers, crushed (about 1/2 cup)

Make It

HEAT oven to 400°F.

MIX mayo, cheese and pepper until well blended.

PLACE fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture and cracker crumbs.

BAKE 12 to 15 min. or until fish flakes easily with fork.

Grilled Lemon and Herb Salmon Packets

Courtesy of Betty Crocker

2 cups uncooked instant rice
1 can 14 oz chicken broth
1 cup matchstick-cut carrots
4 salmon fillets
1 tsp. lemon pepper seasoning salt
1/2 tsp. salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4 inch pieces

Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.

Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.

Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.