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Easy Salmon and Sauteed Kale

These delicious and easy-to-prepare salmon fillets are a perfect entrée for entertaining and are paired in this meal combination with an attractive sautéed kale and an truly amazing cheesecake.

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Refreshing Fruity White Wine Spritzers are a great alternative to make any occasion festive!

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recipe

Ingredients:

  • 2 cups white wine, chilled
  • 1 cup SAN PELLEGRINO Sparkling Orange Beverage
  • Ice cubes
  • Orange slices and fresh mint sprig

Directions:

COMBINE wine and San Pellegrino in pitcher.

PLACE orange slices and mint sprig in tall glasses; fill glasses half full with ice. Top with wine and San Pellegrino mixture.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Salmon Fillets with a delicious creamy dill flavored corn sauce make a fresh and tasty dish that is great for family meals or entertaining.

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    recipe

    Ingredients:

    • Nonstick cooking spray
    • 6 (about 4 oz. each, 1 1/2 lb. total) salmon fillets
    • 1 pkg. (16 oz.) frozen corn, thawed
    • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
    • 1 tablespoon all-purpose flour
    • 3/4 teaspoon garlic powder
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon ground black pepper, divided
    • 2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill, divided

    Directions:

    PREHEAT oven to 325° F. Line baking sheet with foil. Spray foil with nonstick cooking spray.

    SPRAY large, nonstick skillet with nonstick cooking spray; heat over medium-high heat. Place salmon in skillet. Cook, turning once, for about 3 minutes or until lightly browned. Remove from skillet; place salmon skin-side-down on prepared baking sheet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

    BAKE for 15 to 20 minutes or until salmon flakes easily when tested with a fork. Do not overbake. Baking time will vary slightly with thickness of fillets.

    MEANWHILE, COMBINE corn, evaporated milk, flour, garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in skillet. Cook over medium-high heat, stirring occasionally, until mixture comes to a gentle boil. Reduce heat to medium-low; cook, stirring occasionally, for 5 to 7 minutes or until slightly thickened. Remove from heat; stir in half of dill.

    TO SERVE, pour corn mixture on serving platter or divide mixture between six plates. Top with salmon. Sprinkle salmon with remaining dill.

    TIP: One pound of fresh corn kernels may be substituted for frozen corn.

    reviews

    Review This Recipe
    •  Star(s)

      delicous

      Augusta Ólafsson from reykjavik, CA

      this recipe was mind blowing for my family they loved it the corn was so creamy,since i got the recipe my husband has made me make it over and over again,and he doesnt like fish but he love this one so much,its a great recipe.

    •  Star(s)

      Needs a little more flavor

      Nagisa Detchemendy from Saint Leonard, MD

      When I saw this recipe, I liked the idea but it (flavor-wise) seemed rather plain. I reduced the amount of salt and instead, I poured about 1/4 cup Italian dressing over salmon before putting them in the oven. Then when salmon was done, I mixed the liquid (salmon juice and dressing) from the baking sheet and the corn mixture to add more flavor. They came out pretty good. My husband liked it very much.

    •  Star(s)

      Not impressed

      LINDA KRASKEWICZ from Ashland, OH

      I made this last night for my husband and he was not impressed at all. He thought the corn was a thicker creamed corn just not as sweet. I will not be keeping the recipe. Sorry.

    •  Star(s)

      Awesome!

      Gina Rabsatt from Washingtonville, NY

      This reciepe graced my families table last week and I have to tell you it was fabulous. We mainly eat all and any fish and chicken once in a while. I'm always looking for new recipes. I pulled this one up at my friends home and cooked it Monday and now they want it to become a regular meal once a week.

    •  Star(s)

      Delicious & Healthy

      Carol Ragghianti from Sherman, TX

      This recipe was very good & good for us. Keep up the good work VeryBestBaking! Only kept the corn separate for those who don't like their food together, otherwise good.


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 6

    • Calories: 280
    • Calories from Fat: 80
    • Total Fat: 9g (14% of DV)
    • Saturated Fat: 2g (11% of DV)
    • Cholesterol: 70mg (24% of DV)
    • Sodium: 320mg (13% of DV)
    • Carbohydrates: 23g (8% of DV)
    • Dietary Fiber: 2g (8% of DV)
    • Sugars: 9g
    • Protein: 29g
    • Vitamin A: 8% of DV
    • Vitamin C: 8% of DV
    • Calcium: 20% of DV
    • Iron: 8% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Everyone wonders what to do with Kale! In this easy recipe, kale is sautéed with garlic and a touch of red wine vinegar to make a beautiful and delicious side dish.

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    recipe

    Ingredients:

    • 2 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 1 1/2 pounds kale, ribs removed, leaves coarsely chopped (about 10 cups total)
    • 1/2 cup water
    • 1 tablespoon sherry or red wine vinegar
    • Salt and ground black pepper to taste

    Directions:

    HEAT oil in large saucepan over medium heat. Add garlic; cook for 30 seconds or until fragrant. Add kale and water; increase heat to medium-high and toss gently to combine. Cover; cook for 5 minutes.

    UNCOVER and continue to cook, stirring until all of liquid has evaporated. Stir in sherry; season with salt and pepper.

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    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 4

      *Percent Daily Values are based on a 2,000 calorie diet.

      Rate & Review

      Orange White Chocolate Cheesecake is a velvety white chocolate cheesecake with a hint of orange. It is a sophisticated dessert that’s rich and satisfying. From the kitchen of Rosilene McLean, Fremont, MI.

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      recipe

      Ingredients:

      • 1 1/2 cups chocolate graham cracker crumbs
      • 1/3 cup butter, melted
      • 1/2 cup orange juice
      • 1 envelope (.25 oz.) unflavored gelatin
      • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
      • 2 pkgs. (8 oz. each) cream cheese, softened
      • 1/3 cup granulated sugar
      • 1 cup heavy whipping cream
      • 2 tablespoons finely grated orange peel
      • Fresh orange slices and chocolate graham cracker crumbs (optional)

      Directions:

      PREHEAT oven to 350° F.

      COMBINE crumbs and butter in medium bowl. Press crumb mixture onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes; cool in pan on a wire rack.

      COMBINE orange juice and gelatin in small saucepan. Heat over medium heat, stirring occasionally, until gelatin dissolves.

      MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

      BEAT cream cheese and sugar in large mixer bowl until combined. Gradually stir in gelatin mixture and melted morsels.

      BEAT whipping cream in small bowl until soft peaks form. Gently fold whipped cream and orange peel into cheese mixture. Pour filling over crust. Cover; refrigerate for 6 to 24 hours or until firm. Garnish with orange slices and chocolate graham cracker crumbs, if desired. Remove side of pan.

      reviews

      Review This Recipe
      •  Star(s)

        Most Excellent

        DEBRA REDD from Houston, TX

        I love cheesecake however I don't like eggs. Because this cake does not have eggs that made it perfect for me. This cake has the smoothness and firmness of a baked cake and the flavor is soooooo yummy.I will be making this again and using other citrus flavors.

      •  Star(s)

        Just don't do white chocolate

        Mary Solle from Wenatchee, WA

        I have made this exchanging a shortbread crust for the chocolate cookie crust and instead of using white chocolate, which I have never learned to appreciate, for semi-sweet chocolate. Most people enjoy the dark chocolate and orange combination in jellied candy sticks and this disappears whenever I take this to a potluck.

      •  Star(s)

        Perfect Dessert for a Picnic

        OLGA RIOFRIO from ARLINGTON, VA

        Cheesecake is a very and light dessert for summer and every ocasion.

      •  Star(s)

        Orange Delicious!

        Marie DeAngelis from Sunrise, FL

        This is a very good recipe, easy to prepare, looks beautiful, tastes great! Nice orange flavor to accent the white chocolate. I also made one with a pre-made chocolate cookie crust,added a few dark chocolate curls to the garnish... Fast and Fabulous!

      •  Star(s)

        cheesecake

        alleen fish from

        This is an excellent recipe.

      •  Star(s)

        Yum!

        lauri gilbert from CHESTER, CT

        This is excellent!

      •  Star(s)

        Orange White Choco. Cheesecake - yum yum

        Pam Hawkins from Bridgeton, MO

        I made this cheesecake when my workplace celebrated National Medical Laboratory Week in mid-April. It was awesome and so easy to make. I even used a store-bought Chocolate Cookie Pie Crust and it made the prep even quicker and added a nice chocolate flavor.

      •  Star(s)

        Heavenly!!!

        Sunny King from BELLEVIEW, FL

        Heavenly!!! This one is out of this world GREAT!!!

      •  Star(s)

        Orange White Chocolate Cheesecake

        Joanne Hebert from New Bedford, MA

        I made this recipe for Easter & my family loved it. It is not too sweet & I wouldn't change anything about it.

      •  Star(s)

        Mickey

        Michelle Scholz from Chilton, WI

        This cheesecake was so much fun to make. I made it for my son that just got back from the Army. He love cheesecake and this has all the things he likes. He walk in and seen the cake and sat down and eat 1/2 of it and said this was the best. Thank You

      •  Star(s)

        orange white cheesse cake

        joanne marmo from old forge, Pennsylvania

        one of the best no bake cheese cakes yet

      •  Star(s)

        Heavenly

        Layne Gunkel from Fremont, IN

        This no-bake cheesecake is so light; it is heavenly! Rather than a chocolate crust, I made a regular graham cracker crust as I was serving it to my mother-in-law who cannot eat chocolate. It was quite delicious, and everyone raved about it.

      •  Star(s)

        The hint of oragne makes it!

        Elizabeth Ray from Corona, CA

        I'm not normally into either "fancy" cheesecake (why mess with a good thing?) or white chocolate (I'm sorry, if there's no cocoas, it's not chocolate.) But this is nice! It's that "hint of orange" that makes it!

      •  Star(s)

        Simple and Tasty

        Aimee Baer from Cincinnati, OH

        A simple Cheesecake to make - only the crust needs to bake.

      •  Star(s)

        Looks yummy

        Ellen Kent from WINCHESTER, VA

        I haven't actually made this cheesecake yet but the picture looks yummy. Plus it doesn't sound to hard to make. This would make a great Easter dessert. I have some friends I can try this recipe out on. I'm sure it will be a big hit.

      •  Star(s)

        DELICOUS

        WALTER BIERI from Citrus Heights, CA

        WHAT A TREAT TO SERVE A WONDERUL CHEESECAKE

      •  Star(s)

        Cool & refreshing

        KATHY GREEN from South Daytona, FL

        a very light and fluffy cheesecake.

      •  Star(s)

        Orange White Chocolate Cheesecake

        Noreen Gilbert from Burlington, MA

        This recipe is so easy to make and I love the flavor of sherbet it gives. I am making it for my friends dinner party tonight.

      •  Star(s)

        Tastes far better with semi-sweet morsels than whi

        Susan Campbell from Grass Lake, MI

        I did not have white chocolate morsels on hand the first time I made this cheesecake, so substituted Nestle's semi-sweet morsels; the cake was divine. The second time I made it with white chocolate morsels, and it wasn't nearly as rich. I prefer it chocolate, and the richer the better. Keeper recipe!

      •  Star(s)

        white chocolate orange cheesecake

        Janet Allen from Tucson, AZ

        I also made it in a ready cookie crust and it was so delicious! Everyone loved it and wanted the recipe.

      •  Star(s)

        Delish

        M Nichols from COLUMBIA, SC

        This cheesecake is light and fluffy, and tastes like sherbert, which makes it a perfect dessert to have after a big meal. I made it recently for a girlfriend potluck and everyone loved it.

      •  Star(s)

        Fantastic dessert

        Cyndy East from

        I have make this in the past, and received compliments and requests for copies of recipe. I want to make this again for tomorrows Easter gathering.

      •  Star(s)

        Orange White Chocolate Cheesecake

        Leslie Osborn from CRAWFORDSVILLE, IN

        This cheesecake was so easy to make, and not a really rich dessert.

      •  Star(s)

        Delicious!

        Debra Carter from NEWPORT NEWS, VA

        This is an excellant dessert, easy and so delicious! It looks so nice too!

      •  Star(s)

        Orange White Chocolate Cheesecake

        Ruth Minsk-Whitehead from OCALA, FL

        This rates 10 stars! We loved it.

      •  Star(s)

        Orange White Chocolate Cheesecake

        JIM APLIN from ORLANDO, FL

        Just a hint of orange makes this white chocolate cheesecake just right for any special event. It's not that hard to make. And best part is always eating it. My family loves for me to make this cheescake around Easter time.

      •  Star(s)

        Orange White Chocolate Cheesecake

        Wilma Avery from COMFORT, TX

        I have made this recipe twice recently and both times everyone loved it. While it takes planning to get everything ready at the same time, it goes together easily and tastes so good. The orange zest adds just the right amount of flavor. We served this cheese cake at my mother's 85th birthday party and had requests for the recipe.

      •  Star(s)

        AMAZING!!!!

        Travis Schwark from Mokena, IL

        This cheesecake was so easy to make and it had the perfect amount of orange flavor. PERFECTION!!!

      •  Star(s)

        pie instead of cheesecake

        Liza Harrison from Dallas, GA

        This recipe sounded so good I had to try it. Since I wanted to save time and not dig the springform pan out of storage I used a ready pie crust. I used orange zest instead of orange rind and it was great! Easy & just a hint of orange. Perfect!

      •  Star(s)

        The best combo ever!

        Pardeep from Sacramento, CA

        I loved this recipe soooo much! The cheesecake was gone in 2 days! :) It was easy to make, and just perfect on the level of sweetness! I would make this again! I forgot to add the orange peel, and it was still awesome!

      •  Star(s)

        Orange and Chocolate

        Jean Buckingham from WAVERLY, IA

        Orange and chocolate are always good together!!

      •  Star(s)

        elegant

        ANN SWALDI from RINGTOWN, PA

        Took this to a Christening, It wasn't to heavy, very summery in taste. I'll be makin this again...soon

      •  Star(s)

        Delicious!

        Jenny Nickerson from CLARKSVILLE, TN

        I made this cheesecake for Easter a couple of days ago and everyone in my family loved it! The flavor is out of this world. The only thing I wish was different was the texture, but I think it was so soft because it was a no-bake cheesecake and had no eggs in it. I usually love the firmness and density of baked cheesecakes but everybody said it was heavenly. It's yummy!

      •  Star(s)

        Orange White Chocolate Cheesecake

        Pat Fenwick from MCMINNVILLE, OR

        Wanted a light dessert for Easter. This was perfect and everyone wanted to know the ingredients and was it easy to make. I plan on making this again.

      •  Star(s)

        Yummy!

        Marie Aguas from Las Vegas, NV

        Very nice orange flavor. A rich & creamy delight!

      •  Star(s)

        impressive

        Rosemary Harris from WEIRTON, WV

        i loved the flavors of this recipe. rich taste. step by step directions. this cheesecake will be made often.

      •  Star(s)

        ORANGE WHITE CHOCOLATE CHEESECAKE

        JUDY PRICE from LAKE ORION, MI

        THIS WAS A GREAT TASTING CHEESECAKE--THE ORANGE FLAVORING WENT SO WELL WITH THE CHOCOLATE CRUST. I TRIED MAKING IT A SECOND TIME WITH A SHORTBREAD CRUST AND IT CAME OUT WELL ALSO.

      •  Star(s)

        Orange White Chocolate Cheesecake

        tray sayama from SAN JOSE, CA

        I absolutely loved this orange, creamy cheesecake! I made it as a surprise for my key-lime-pie loving dad, and I think he has a new favorite!

      •  Star(s)

        couldn't be better!!

        ayako monier from albuquerque, NM

        I used the ready-made graham cracker pie case for this. This cheesecake is unbelievably rich and creamy with a nice tangy flavour of orange! Definitely this is one of my favorite cheesecake!!

      •  Star(s)

        orange white chocolate cheesecake

        MARYANN ONEILL from COATESVILLE, PA

        I always wanted to try this recipe and I was home alone so I made it.

      •  Star(s)

        This is one of a kind

        Mariana from Chicago, IL

        This is the best pie I have ever made. Believe me I thought it was going to be difficult but if you separate all your ingredients is easy as following any recipe of a pie.


      nutrition

      Nutrition Facts

      Serving Size: 10 to 12 servings

      Servings Per Recipe: 0

      • Calories: 570
      • Calories from Fat: 380
      • Total Fat: 42g (65% of DV)
      • Saturated Fat: 28g (141% of DV)
      • Cholesterol: 100mg (34% of DV)
      • Sodium: 260mg (11% of DV)
      • Carbohydrates: 41g (14% of DV)
      • Dietary Fiber: .5g (3% of DV)
      • Sugars: 31g
      • Protein: 7g
      • Vitamin A: 25% of DV
      • Vitamin C: 15% of DV
      • Calcium: 10% of DV
      • Iron: 4% of DV

      *Percent Daily Values are based on a 2,000 calorie diet.

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