Pan-roasted Salmon with Sweet Cola BBQ Sauce and Pickled Watermelon Rind

• Pickled Watermelon Rind
• 2-1/2 qt. sugar
• 2 qt. watermelon rind, peeled, diced
• 1 gal. water
• 1-1/4 qt. KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• 2 tsp. salt
• 2 tsp. curly-leaf parsley, chopped
• Sweet Cola BBQ Sauce
• 1-1/2 cups KRAFT Original Barbecue Sauce
• 1-1/2 cups cola
• Salmon
• 16 each skinless salmon fillets (5 oz.)
• 1 cup canola oil

1. Pickled Watermelon Rind: Place sugar, watermelon rinds and water in large pot.
2. Simmer on medium heat 15 min.
3. or until rinds begin to turn translucent.
4. Remove from heat; stir in remaining ingredients.
5. Cool to room temperature.
6. Transfer to air-tight container; cover.
7. Refrigerate overnight.
8. Strain rinds; discard liquid.
9. Store in air-tight container.
10. Sweet Cola BBQ Sauce: Combine ingredients in saucepan.
11. Cook until heated through, stirring occasionally.
12. Salmon: Heat oven-proof saute pan on medium-high heat.
13. Brush 1 fillet with 1 Tbsp.
14. oil.
15. Add to pan, presentation-side down; sear 3 to 5 min.
16. or until golden brown.
17. Turn salmon over; brush with 2 Tbsp.
18. BBQ Sauce.
19. Transfer pan to 450 degrees F convection oven.
20. Bake 3 to 5 min.
21. or until desired doneness.
22. Serve 1 fillet with 1/2 cup Pickled Watermelon Rind.

sugar, watermelon rind, water, tomato, salt, curlyleaf parsley, sweet cola bbq sauce, barbecue sauce, cola, salmon, salmon, canola oil

Taken from www.kraftrecipes.com/recipes/pan-roasted-salmon-sweet-cola-bbq-sauce-pickled-watermelon-rind-150598.aspx (may not work)