Pan-roasted Salmon with Sweet Cola BBQ Sauce and Pi

Name: Pan-roasted Salmon with Sweet Cola BBQ Sauce and Pickled Watermelon Rind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1778

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Pickled Watermelon Rind, 2-1/2 qt. sugar, 2 qt. watermelon rind, peeled, diced, 1 gal. water, and more.

Yes, Pan-roasted Salmon with Sweet Cola BBQ Sauce and Pickled Watermelon Rind falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions