OR Browse By...

Recipe Category

Then Recipe Type

More Search Options

Salmon with Leek Cream

Prep Time:

15 min

Total Time:

22 min

Makes:

4 servings

What You Need

4 salmon fillets (about 1 lb.)

2 Tbsp. oil

2 leeks, rinsed well, cut lengthwise into thin strips (about 2 cups strips)

2 Tbsp. butter or margarine

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/2 cup milk

3 Tbsp. dry white wine

2 Tbsp. chopped fresh parsley

1/2 tsp. garlic salt

1/4 tsp. pepper

Make It

PREHEAT broiler. Brush salmon with oil. Place on greased rack of broiler pan.

BROIL, 2 to 4 inches from heat, 6 to 7 min. or until salmon flakes easily with fork.

MEANWHILE, cook and stir leeks in butter in medium skillet on medium heat 5 min. or until tender. Add remaining ingredients. Reduce heat to low; cook until cream cheese is completely melted, stirring frequently. Serve with the salmon.

Kraft Kitchens Tips

Serving Suggestion

Serve with a hot steamed vegetable and whole grain rolls for an elegant dinner for four.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

K:1960 v1:60092

Add This

Digg

del.icio.us

(23)

Rated

by a cook on 3/2/2009
" ok so we modified it - didn't use any cream cheese - chopped leeks fine, simmered w/ butter, added whipping cream (unwhipped)garlic salt & ppr to taste, & one bay leaf. chopped large handful of fresh spinnach - added to mixture set on low untill everything else was done- PERFECT w/ salmon & steamed vegtables! LOVED THAT - LIGHT & SOOOO TASTEY - no wine was used! 5 star side dish!"