Baked Salmon with Guajillo Sauce

Ingredients

• 8  avocado leaves dried
• 0.3 cup cilantro leaves chopped
• 2 cloves garlic unpeeled
• 3 oz guajillo chiles dried stemmed seeded
• 0.8 cup 3/4 cup kraft zesty italian dressing italian kraft
• 2 lb salmon fillet cut into 8 pieces
• 0.7 cup planters slivered almonds divided toasted
• 4 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• aluminum foil

Directions

1. Cook garlic in small skillet on medium-high heat 10 min. or until roasted, turning occasionally. Peel; reserve.
2. Heat oven to 350F. Soak chiles in hot water 10 min. or until softened; drain, reserving 1/4 cup liquid.
3. Place chiles and reserved liquid in blender.
4. Add dressing, 1/4 cup nuts and reserved garlic; blend until smooth.
5. Pour over fish in large bowl; toss to coat with sauce.
6. Place 1 avocado leaf on each of 8 (12-inch-square) sheets of foil; top with fish. Gather up sides at top and twist tightly to form pouch.
7. Place on baking sheet.
8. Bake 20 min. or until fish flakes easily with fork. Meanwhile, coarsely chop remaining nuts; mix with cilantro. Open pouches; sprinkle fish with nut mixture.