Poached Salmon with Lemon-Balsamic Green Beans

• 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 3 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing, divided
• 1/2 lb. fresh green beans, trimmed
• 1 small shallot, sliced
• 2 Tbsp. chopped fresh parsley
• 1/2 cup fat-free reduced-sodium chicken broth
• 2 skin-on salmon fillets (1/2 lb.)
• 1/8 tsp. freshly ground black pepper

1. Grate 1 tsp.
2. zest from lemon; set aside.
3. Heat large skillet on medium-high heat.
4. Add 2 Tbsp.
5. dressing and beans; cook and stir 1 min.
6. Cover; cook on medium-low heat 4 min.
7. Stir in zest.
8. Spoon onto platter; cover to keep warm.
9. Add shallots, parsley and broth to skillet; bring to boil.
10. Add fish, skin-sides down; cover.
11. Cook on medium-low heat 5 min.
12. or until fish flakes easily with fork.
13. Place fish on beans.
14. Cut lemon in half; squeeze juice from 1 lemon half over fish.
15. Drizzle with remaining dressing; sprinkle with pepper.

lemon, dressing, fresh green beans, shallot, parsley, chicken broth, skinon salmon, freshly ground black pepper

Taken from www.kraftrecipes.com/recipes/poached-salmon-lemon-balsamic-green-beans-162728.aspx (may not work)