Prep
15-30 mins
Cook
15 MIN
Calories
350
Ingredients
4
skin-on salmon fillets (1 lb.)
1 cup
fat-free milk
1/2 cup
(1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 cups
chopped cucumbers
2 tbsp
chopped fresh dill
2 cups
hot cooked long-grain white rice
Instructions
Step 1
Heat large heavy 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.
Step 2
Add milk and reduced-fat cream cheese to skillet; cook and stir 2 min. or until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.
Step 3
Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.