Tangy BBQ Salmon

• 10 Tbsp. BULL'S-EYE Original Barbecue Sauce
• 8 tsp. brown sugar
• 8 Tbsp. green onions, chopped
• 12 oz. salmon, fillet or steak, raw Walmart Supercenter 1 lb For $5.00 thru 02/14
• 2 cup frozen cut green beans
• 4 peach
• 4 Tbsp. PLANTERS Pecan Halves
• 1 Tbsp. tapioca, uncooked
• 1 Tbsp. lemon juice
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 2 cup bite-size shredded wheat cereal
• 2 Tbsp. trans fat free canola soft margarine
• 32 oz. fat-free milk

1. Mix barbecue sauce, 2 teaspoons of brown sugar and green onions (chopped).
2. Place salmon on rack of broiler pan.
3. Broil 3 to 5 inches from heat 4 minutes on each side.
4. Brush generously with barbecue sauce mixture.
5. Broil an additional 2 to 3 minutes or until fish steak flakes easily with fork, turning once and brushing with remaining barbecue sauce mixture.
6. Steam green beans; cover and set aside.
7. Start preparing Shredded Wheat Gingered Peach Crisp while salmon cooks by mixing peaches (sliced), half of the remaining brown sugar, pecan halves, dry tapioca pudding mix, lemon juice, ginger and cinnamon in large bowl.
8. Let stand 10 minutes.
9. Meanwhile, crush cereal and mix with remaining brown sugar and margarine in medium bowl until well mixed.
10. Spread peach mixture in ungreased 1-1/2-quart baking dish; sprinkle evenly with cereal topping.
11. While you enjoy salmon and green beans, bake Shredded Wheat Gingered Peach Crisp at 350 degrees Fahrenheit for 45 minutes or until topping is browned and peaches are tender.
12. Serve warm with 8 ounces (1 cup) of milk per person.

barbecue sauce, brown sugar, green onions, salmon, beans, peach, halves, tapioca, lemon juice, ground ginger, ground cinnamon, bitesize, canola soft margarine, milk

Taken from www.kraftrecipes.com/recipes/tangy-bbq-salmon-59400.aspx (may not work)