Salmon in Cucumber-Dill Sauce

Salmon in Cucumber-Dill Sauce
Yield:
24 servings, 1 topped fish fillet (214 g) each

Ingredients

Ingredients Weights Measures
oil 2 oz. [60 g] 1/2 cup [125 mL]
salmon fillets (1/4 lb./115 g each) 6 lb. [2.7 kg] 24 each
milk 3 lb. [1.5 kg] 4-1/2 cups [1125 mL]
Philadelphia Herb & Garlic Cream Cheese Product 1 lb. [675 g] 3 cups [750 mL]
cucumbers, chopped 1 lb. [450 g] 1-1/2 qt. [1.5 L]
fresh dill, chopped 3/4 oz. [20 g] 3/4 cup [175 mL]
oil - [12 g] 4 tsp. [20 mL]
salmon fillets (1/4 lb./115 g each) 1 lb. [450 g] 4 each
milk 6 oz. [170 g] 3/4 cup [175 mL]
Philadelphia Herb & Garlic Cream Cheese Product 4 oz. [115 g] 1/2 cup [125 mL]
cucumbers, chopped 3 oz. [85 g] 1/2 cup [125 mL]
fresh dill, chopped - [3 g] 2 Tbsp. [30 mL]

Directions

For each serving: Heat 1 tsp. (5 mL) oil in small skillet on medium-high heat. Add 1 salmon fillet; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; keep warm.

Add 3 Tbsp. (45 mL) milk and 2 Tbsp. (30 mL) cream cheese product to same skillet; cook on low heat until cream cheese is completely melted and mixture is well blended, stirring constantly. Stir in 2 Tbsp. (30 mL) cucumbers and 1-1/2 tsp. (7 mL) dill.

Return fish to skillet; cook until heated through. Transfer to plate; top with sauce.

Kraft Kitchens Tips

Serving Suggestion
Garnish salmon with additional dill just before serving.
Substitute
Substitute trout fillets for the salmon.

562088 : 112945

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Nutritional Information
Calories
 360
Total fat
 25 g
Saturated fat
 8 g
Cholesterol
 95 mg
Sodium
 220 mg
Carbohydrate
 5 g
Dietary fibre
 0 g
Sugars
 4 g
Protein
 26 g
Vitamin A
 10 %DV
Vitamin C
 8 %DV
Calcium
 10 %DV
Iron
 8 %DV