It was quite the feast- the sauce was very creamy and stood up nicely to the salmon. I would probably add a little bit of jalepeno/garlic/onion (whatever was in the drawer) to give it a little bit more umph. Definitely a make again.
1 Tbsp. oil
4 salmon fillets (1 lb.)
1/2 cup fat free milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Light Cream Cheese Spread
1/2 cup chopped cucumbers
2 Tbsp. chopped fresh dill
4 salmon fillets (1 lb.)
1/2 cup fat free milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Light Cream Cheese Spread
1/2 cup chopped cucumbers
2 Tbsp. chopped fresh dill
1 Tbsp. lemon juice
HEAT oil in large skillet on medium-high heat. Add salmon; cook 5 min. on each side or until salmon flakes easily with fork. Remove from skillet; cover to keep warm.
ADD milk and cream cheese spread to skillet; cook and stir until cream cheese spread is melted and mixture is well blended. Stir in cucumbers and dill.
RETURN salmon to skillet. Cook 2 min. or until heated through. Serve salmon topped with the cream cheese sauce.
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