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Ingredients
- 4 small salmon fillets (1 lb.)
- 2 Tbsp. Kraft Balsamic Vinaigrette Dressing
- 1/3 cup finely chopped toasted pecans
- 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
- 1/4 cup dry white wine
- 2 Tbsp. chopped fresh parsley
Method
- Preheat oven to 400 degrees F. Brush flesh side of salmon with dressing; press into pecans until evenly coated.
- Place, pecan-sides up, on foil-covered baking sheet.
- Bake 13 to 15 min.
- or until salmon flakes easily with fork.
- Meanwhile, beat cream cheese product and wine in small saucepan with wire whisk until well blended.
- Cook on medium-low heat 3 to 5 min.
- or until cream cheese product is completely melted and mixture is well blended, stirring frequently.
- Spoon cream cheese sauce evenly onto four serving plates; top with salmon.
- Sprinkle with parsley.
