We Have a Winner

Toby Carrasco of Los Angeles was the first-place winner in the Dream Kitchen Giveaway, a joint promotion of Ralphs Markets, Pillsbury, the Food Network, The Kitchen Warehouse and The Times. The prize: a dream kitchen valued at $15,000.

Participants entered their favorite “rush-hour recipe” that could be prepared in 30 minutes or less using Pillsbury products. The Times Test Kitchen tested qualifying entries, coming up with five finalists: Carrasco and Martha Burr of Los Angeles, Cathy Jeffries of Duarte, Annette Hills of Irvine and Katrin Ott of Azusa.

The finalists participated in a cook-off March 31 at the Southern California School of Culinary Arts in South Pasadena. Here’s Carrasco’s winning recipe for Chili-Seared Salmon With Mexican Risotto:

TOBY’S CHILI-SEARED SALMON WITH MEXICAN RISOTTO

4 (5-ounce) salmon fillets, skinned

1 (1 1/4-ounce) package taco seasoning mix

2 tablespoons olive oil

1 box cheesy Mexican rice or Spanish rice

1 (15-ounce) can white clam pasta sauce

2/3 cup water

1/2 (10-ounce ) package frozen peas and carrots

Dredge salmon in taco seasoning.

Heat olive oil in heavy 2-quart casserole over medium heat and sear fillets on each side 1 minute. Bake fillets on foil-lined baking sheet at 350 degrees 10 minutes.

Add cheesy Mexican rice to casserole and follow package directions, substituting clam sauce and 2/3 cup water for 2 cups water. Add peas and carrots last 5 minutes of simmering.

Remove rice from heat and let rest 5 minutes. Divide rice among 4 plates and top each serving with fillet.

4 servings. Each serving:

639 calories; 1,638 mg sodium; 90 mg cholesterol; 29 grams fat; 56 grams carbohydrates; 37 grams protein; 2.54 grams fiber.