Recipe - Tobys Seared Salmon With Mexican Risotto

4 Salmon fillets, skinned
(5ounces each)
1 pack Taco seasoning mix
(11/4ounce pkg.)
2 tablespoon Olive oil
1 Box cheesy Mexican rice OR
Spanish rice
15 ounce Can white clam pasta sauce
2/3 cup Water
One half pack Frozen peas and carrots
(10 oz. pkg. )

Dredge salmon in taco seasoning. Heat olive oil in heavy 2quart casserole
over medium heat and sear fillets on each side 1 minute. Bake fillets on
foillined baking sheet at 350 degrees 10 minutes.Add cheesy Mexican rice
to casserole and follow package directions, substituting clam sauce and 2/3
cup water for 2 cups water. Add peas and carrots last 5 minutes of
simmering. Remove rice from heat and let rest 5 minutes. Divide rice among
4 plates and top each serving with fillet. Formatted by Lynn Thomas
dcqp82a. Source: Los Angeles Times 41697.4 servings. Each serving:639
calories; 1,638 mg sodium; 90 mg cholesterol; 29 grams fat; 56 grams
carbohydrates; 37 grams protein; 2.54 grams fiber.
Recipe by: Los Angeles Times 41697 Sent to me by "Jack C. Elvis"
jackelvis@moonlink.net so I could check them out for formatting errors,
originally posted to Prodigy.

By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997