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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 salmon fillets (1 lb.) |
1 cup fat-free milk |
1/2 cup (1/2 of 8-oz. tub) 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.
4. SERVING SUGGESTIONRound out the meal with a steamed green vegetable. Or, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
5. FOOD FACTSCheck salmon fillets for bones before cooking by running fingers over surface. Small bumps are usually a sign of bones - use tweezers to remove them.
6. SUBSTITUTESSubstitute 2 tsp. dill weed for the 2 Tbsp. chopped fresh dill.
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