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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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You're only 20 minutes away from sizzling salmon in a creamy sauce infused with cucumber and dill. Low-fat, low-cal, big flavor. Ingredients:
4 (4 ounce) salmon fillets |
1 cup fat-free milk |
1/2 cup philadelphia 1/3 less fat than cream cheese |
2 cups chopped cucumbers |
2 tablespoons chopped fresh dill |
2 cups hot cooked long-grain white rice |
Directions:
1. Heat large skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
2. Add milk and reduced-fat cream cheese to skillet; cook and stir until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.
3. Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.
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