Asian Toasted Sesame Kraft Salad Dressing Salmon Recipes

Steps:

• Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
• Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

Steps:

• Heat oven to 450ºF.
• Reserve 2 Tbsp. dressing for later use. Place fish on baking sheet sprayed with cooking spray; brush with remaining dressing.
• Bake 12 to 15 min. or until fish flakes easily with fork. Meanwhile, heat oil in large nonstick skillet on medium heat. Add next 3 ingredients; cook and stir 4 min. or until crisp-tender. Remove from heat; stir in reserved dressing.
• Spoon cooked vegetables onto serving plate; top with fish and onions.

Steps:

• Rinse fish in cold water. Rub olive oil on the fish.
• Place aluminum foil on your broiler pan. Place salmon on broiler pan. Add Kraft Asian Toasted Sesame Dressing to taste.
• Broil 5-7 minutes or until done. Enjoy.

Steps:

• Stir together all ingredients.
• Cover and chill until ready to serve.
• Note: I think with this recipe I will try to infuse the red pepper into the vegetable oil.

Steps:

• Boil fettuccine noodles in salted water. Drain and put in a large mixing bowl. Add KRAFT Asian Toasted Sesame Salad Dressing while noodles are still hot to mix properly.
• Dice green onions and add to pasta. Add drained can of water chestnuts to pasta along with soy sauce. Toss diced chicken and all other ingredients together and add a sprinkle of toasted sesame seeds on top of each serving.
• Refrigerate for 4 hours or overnight to bring out all the flavors. Enjoy!

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
• Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally.
• Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.