20-Minute Skillet Salmon
- 4 salmon filets (1 lb.)
- 1 cup fat-free milk
- 0.5 cup PHILADELPHIA 1/3 less fat than cream cheese
- 2 cup chopped cucumber
- 2 Tbsp chopped dill
- long-grain white rice
- 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.
Kraft Kitchens tips:
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.