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Main dishes

Salmon with Leek Cream

Salmon with Leek Cream recipe
photo by:kraft
ok so we modified it - didn't use any cream cheese - chopped leeks fine, simmered w/ butter, added whipping cream (unwhipped)garlic salt & ppr to taste, & one bay leaf. cho...read more
posted by
 a cook
on 3/2/2009
time
prep:
25 min
total:
25 min
servings
total:
4 servings
Magazine Acquisition

What You Need

4
 skin-on salmon fillets (1 lb.)
2
Tbsp.  oil
2
 leeks, rinsed well, cut lengthwise into thin strips
2
Tbsp.  butter or margarine
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2
cup  milk
3
Tbsp.  dry white wine
2
Tbsp.  chopped fresh parsley
1/4
tsp.  garlic powder
1/4
tsp.  pepper

Make It

HEAT broiler.

PLACE fish, skin sides down, on rack of broiler pan sprayed with cooking spray; brush fish with oil.

BROIL, 4 inches from heat, 6 to 7 min. or until fish flakes easily with fork. Meanwhile, cook and stir leeks in butter in medium skillet on medium heat 5 min. or until tender. Add remaining ingredients; cover. Simmer on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.

SERVE fish topped with sauce.

Please use alcohol responsibly.

Kraft Kitchens Tips

Serving Suggestion
Serve with a hot steamed vegetable and whole grain rolls for an elegant dinner for four.
Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
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