0.3 cup 1/3 cup kraft zesty italian dressing italian divided kraft
0.5 cup orange marmalade
1 bell pepper red cut into thin strips
2 lb salmon fillet
2 serrano chiles chopped
Equipment
frying pan
ziploc bags
Directions
Mix marmalade, 2 Tbsp. of the dressing and the chiles; cover and set aside.
Pour remaining dressing over fish in resealable plastic bag; seal bag. Turn bag over several times to evenly coat fish with dressing. Refrigerate 20 min. to marinate.
Remove fish from marinade; discard bag and marinade.
Place fish in medium skillet; cook on medium heat 5 min. on each side or until fish flakes easily with fork, brushing occasionally with 2 Tbsp. of the marmalade mixture.
Transfer fish to serving plate; cover to keep warm.
Add bacon to same skillet; cook 8 min. or until crisp, stirring occasionally.
Add peppers; cook and stir 3 min. or until crisp-tender. Stir in remaining marmalade mixture. Spoon over fish.
