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Categories:Viewed: 27 - Published at: 8 years ago
Ingredients
- 4 salmon fillets (1 lb.)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/4 cup milk
- 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 2 tablespoons pesto
- 1 tablespoon finely chopped fresh parsley
Method
- HEAT grill to medium heat.
- BRUSH both sides of fish with oil; sprinkle with salt and pepper. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.
- MEANWHILE, cook cream cheese and milk in saucepan on medium heat 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto.
- SERVE fish topped with sauce and parsley.
- Round out the meal with hot cooked rice and steamed vegetables. For added flavor, drizzle fish lightly with fresh lemon juice before serving.
- When salmon is done, it will appear opaque and flake easily with fork.
- Check salmon fillets for bones before cooking by running fingers over surface. Small bumps are usually a sign of bones - use tweezers to remove them.
