- 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
- calories 360
- fat 13 g
- satfat 5 g
- cholesterol 80 mg
- sodium 220 mg
- carbohydrate 29 g
- fiber 1 g
- sugars 6 g
- protein 28 g
- calcium 15 %
- iron 8 %
How to Make It
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.
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.
RETURN fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.
Round out the meal with a steamed green vegetable. Or, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
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.
Substitute 2 tsp. dill weed for the 2 Tbsp. chopped fresh dill.