savings in
 
Ingredients
  • salmon fillets (1 lb.)
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  • 1/4 tsp. each
    salt and pepper
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  • 2 Tbsp.
    olive oil
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  • 1/4 cup
    milk
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  • 4 oz. (1/2 of 8-oz. pkg.)
    PHILADELPHIA Cream Cheese, cubed
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  • 2 Tbsp.
    pesto
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  • 1 Tbsp.
    finely chopped fresh parsley
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Directions
1.
HEAT grill to medium heat.
2.
BRUSH both sides of fish with oil; sprinkle with salt and pepper. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.
3.
MEANWHILE, cook cream cheese and milk in saucepan on medium heat 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto.
4.
SERVE fish topped with sauce and parsley.

Serving Suggestion:
Round out the meal with hot cooked rice and steamed vegetables. For added flavor, drizzle fish lightly with fresh lemon juice before serving.

Cooking Know-How:
When salmon is done, it will appear opaque and flake easily with fork.

Food Facts:
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.

Nutrition information
Per serving: (Philadelphia Cream Cheese): Calories 350, Total Fat 27 g, Saturated Fat 9 g, Trans Fat 0 g, Cholesterol 95 mg, Sodium 400 mg, Carbohydrate 3 g, Fiber 0 g, Sugars 2 g, Protein 24 g, Daily Values: Vitamin A 10%, Vitamin C 4%, Calcium 6%, Iron 2%.; (Neufchatel): Calories 330, Total Fat 23 g, Saturated Fat 7 g, Trans Fat 0 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 3 g, Fiber 0 g, Sugars 2 g, Protein 25 g, Daily Values: Vitamin A 10%, Vitamin C 4%, Calcium 6%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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