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Lemon-Dill Salmon with Couscous & Berry Parfait

A winning combination for entertaining and special family meals. Delicious lemon-dill salmon with couscous with a side of fresh green beans is the main attraction. Finish this meal off with a refreshingly wonderful berry parfait.

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The fantastic flavors in this Caramelized Onion Dip make it an appetizer to remember! An easy garnish of chopped fresh cilantro or parsley adds a colorful accent to this 'ready in 5 minutes' dip.

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recipe

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 1 teaspoon granulated sugar
  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • 1/2 cup mayonnaise
  • 3 to 4 teaspoons MAGGI Seasoning Sauce
  • Chopped fresh cilantro or parsley
  • Assorted crackers and vegetables

Directions:

HEAT oil in medium skillet over medium heat. Add onions; cook, stirring occasionally, until tender and golden. Add sugar; cook for 2 minutes. Remove from heat.

MIX media crema, mayonnaise, seasoning sauce and cooked onions in medium bowl. Garnish with cilantro. Serve with crackers and vegetables.

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nutrition

Nutrition Facts

Serving Size: 2 cups

Servings Per Recipe: 0

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

    Rate & Review

    Team this Lemon-Dill Salmon with asparagus and couscous for a flavorful 30-minute meal.

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    recipe

    Ingredients:

    • Nonstick cooking spray
    • 4 (6 ounces each) salmon fillets
    • 2 teaspoons chopped fresh dill
    • 1 MAGGI Vegetable Flavor Bouillon Cube, crushed
    • 3/4 teaspoon lemon pepper
    • 1 3/4 cups water
    • 1/2 to 3/4 teaspoon MAGGI Instant Chicken Flavor Bouillon
    • 1 cup chopped asparagus tips or broccoli florets
    • 2 cloves garlic, finely chopped
    • 1 cup whole-wheat couscous
    • Lemon wedges (optional)

    Directions:

    PREHEAT oven to 500° F. Coat rack of grill pan with nonstick cooking spray. Place salmon on prepared rack. Sprinkle evenly with dill, vegetable bouillon and lemon pepper.

    BAKE for 10 minutes or until salmon flakes easily when tested with a fork.

    COMBINE water, chicken bouillon, asparagus and garlic in medium saucepan. Bring to a boil; reduce heat to medium-low. Cover; cook for 3 minutes or just until asparagus is crisp-tender. Stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff couscous with fork. Serve salmon over couscous. Serve with lemon wedges.

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    Review This Recipe
    •  Star(s)

      Exquisitely Gourmet

      Judie A. from Houston

      This is undoubtedly the easiest, most sophisticated meal I have ever prepared. I used a pine nut and couscous blend for the couscous, and made the vegetable bouillon into a sauce, since it wouldn't crush, but otherwise cooked the recipe as it read. I got such rave reviews from the family that I'll probably make this again soon.


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 4

    • Calories: 535
    • Calories from Fat: 174
    • Total Fat: 19g (30% of DV)
    • Saturated Fat: 4g (18% of DV)
    • Cholesterol: 100mg (33% of DV)
    • Sodium: 632mg (26% of DV)
    • Carbohydrates: 48g (16% of DV)
    • Dietary Fiber: 8g (31% of DV)
    • Sugars: 1g
    • Protein: 43g
    • Vitamin A: 7% of DV
    • Vitamin C: 13% of DV
    • Calcium: 6% of DV
    • Iron: 18% of DV

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

    Rate & Review

    These gorgeous green beans are prepared with lemon, garlic and parsley. Quick and easy to make, they are a great addition to any meal.

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    recipe

    Ingredients:

    • 1 cup water
    • 1 1/4 pounds green beans, trimmed
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 large clove garlic, finely chopped
    • 2 tablespoons fresh lemon juice
    • Salt and ground black pepper to taste
    • 2 to 3 tablespoons chopped fresh flat leaf parsley

    Directions:

    ADD water to large skillet; bring to a boil. Add beans; cover. Reduce heat to medium-low; cook for 8 minutes or until beans are almost tender. Drain; set beans aside.

    HEAT oil and butter in same skillet over medium heat. Add garlic; cook for 30 seconds or until fragrant. Add beans back to skillet along with lemon juice. Season with salt and pepper. Cook, stirring gently, for 2 minutes or until heated through. Sprinkle with parsley; toss gently to combine.

    reviews

    Review This Recipe
    •  Star(s)

      Great Taste

      Laurie Gonzalez from Nevada

      This has a great taste. My family really enjoyed it. It is so easy to prepare and so healthy too.

    •  Star(s)

      Made similar -- all gone!!

      Cathy C from Detroit, MI

      I made green beans just like this at post-Thanksgiving party. 2# for 40 people -- every bean was eaten!!


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 4

    • Calories: 100
    • Calories from Fat: 60
    • Total Fat: 7g (10% of DV)
    • Saturated Fat: 2.5g (12% of DV)
    • Cholesterol: 10mg (3% of DV)
    • Sodium: 100mg (4% of DV)
    • Carbohydrates: 10g (3% of DV)
    • Dietary Fiber: 5g (18% of DV)
    • Sugars: 2g
    • Protein: 3g
    • Vitamin A: 25% of DV
    • Vitamin C: 45% of DV
    • Calcium: 6% of DV
    • Iron: 8% of DV

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

    Rate & Review

    These Berry Parfaits with Orange Cream Sauce are a beautiful dessert option which is easy to make but sure to impress!

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    recipe

    Ingredients:

    • 2 pkgs. (8 oz. each) cream cheese, at room temperature
    • 1 can (14 oz.) NESTLÉ LA LECHERA Sweetened Condensed Milk
    • 1/2 cup orange juice
    • 1 tablespoon grated orange peel
    • 1 teaspoon vanilla extract
    • 3 cups assorted berries
    • 1 cup chopped Maria cookies
    • 2 (3/4 oz. each) NESTLÉ CARLOS V Milk Chocolate Bars, chopped
    • Fresh mint leaves

    Directions:

    MIX cream cheese, sweetened condensed milk, orange juice, grated orange peel and vanilla extract in medium bowl until smooth; cover. Refrigerate for at least 2 hours.

    LAYER each of 6 dessert cups with 1/4 cup berries, 1/4 cup cream cheese mixture, 1 tablespoon chopped cookies and 1 teaspoon chopped chocolate. Repeat layers; top with mint leaves. Serve immediately.

    * For 12 mini servings, follow recipe as written except use 12 dessert cups and just put one layer each of berries, cream cheese mixture, chopped cookies and chocolate.

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    nutrition

    Nutrition Facts

    Serving Size: 6 servings or 12 mini servings*

    Servings Per Recipe: 0

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

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