A dish of potatoes smashed with chipotle cream cheese spread is the perfect sidekick for Dijon-salmon fillets.
What You Need
Original recipe yields 4 servings
1-1/2 lb. small red potatoes (about 8), quartered
2 Tbsp. GREY POUPON Dijon Mustard, divided
1 skinless salmon fillet (1 lb.)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chipotle Cream Cheese Spread
2 green onions, sliced, divided
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Let's Make It
Cook potatoes in boiling water in large saucepan 10 to 15 min. or until tender.
Meanwhile, reserve 1 Tbsp. mustard; brush fish with remaining mustard. Place fish, mustard side down, in nonstick skillet; cook on medium-high heat 4 min. Turn fish; brush with reserved mustard. Cover; cook on medium-low heat 3 to 4 min. or until fish flakes easily with fork. Remove from heat; cover to keep warm.
Drain potatoes, reserving 1/4 cup cooking water. Return potatoes to saucepan; mash to desired consistency. Add cream cheese, half the onions and reserved water; mix well. Spoon into bowl; sprinkle with remaining onions. Serve with fish.
Substitute 1/4 cup chopped fresh parsley or chives for the onions.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 3g
* 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.