When salmon is done, it will appear opaque and flake easily with fork. Try substituting 2 tsp. of dill weed for the 2 Tbsp. chopped fresh dill. If you prefer a more robust sauce, use regular Philly cream cheese in place of the light.
| 1 Tbsp. oil |
|
4 salmon fillets (1 lb.) |
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1 cup fat-free milk |
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1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Light Cream Cheese Spread |
|
1/2 cup chopped cucumbers |
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2 Tbsp. chopped fresh dill |
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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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