Serve salmon with dill sauce made with lemon zest and chive & onion cream cheese spread. Our Salmon with Dill Sauce is always a great dinnertime bet for seafood and land-lovers alike.
What You Need
Original recipe yields 4 servings
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
3/4 cup milk
1 leek, white part only, cut lengthwise into thin strips
4 skinless salmon fillet s (1 lb.)
1 cup frozen peas
1 tsp. lemon zest
1 tsp. chopped fresh dill
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Let's Make It
Cook cream cheese spread and milk in large skillet on medium heat 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk.
Stir in leeks. Top with fish; cook on medium-low heat 5 min.
Remove fish from skillet. (Fish will not be done.) Add peas and lemon zest to sauce in skillet; mix well. Top with fish; cover. Cook 3 min. or until fish flakes easily with fork and leeks are tender. Sprinkle with dill.
Serve with roasted new potatoes and hot steamed green beans.
How to Snip Fresh Herbs
To easily snip leafy fresh herbs, such as parsley and cilantro, place the leaves in a small glass measuring cup or small bowl. Hold the cup in one hand, and, holding kitchen scissors in your other hand, snip the leaves right in the cup.
How to Thaw Frozen Fish
A pound of fish will thaw completely in the refrigerator in about 24 hours. To thaw more quickly, place the wrapped frozen fish in cold water, allowing about 1 hour for each pound of fish and changing the water every 10 min. until fish is completely thawed. Fish should not be thawed at room temperature.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.