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Salmon with Leek Cream

Salmon with Leek Cream


  • 4 salmon fillets (about 1 pound)
  • 2 tablespoons oil
  • 2 leeks, rinsed well, cut lengthwise into thin strips (about 2 cups strips)
  • 2 tablespoons butter or margarine
  • 4 ounces (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese, cubed
  • 1/2 cup milk
  • 3 tablespoons dry white wine
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper


  1. Heat broiler. Brush salmon with oil. Place on greased rack of broiler pan.
  2. Broil, 2 to 4 inches from heat, for 6 to 7 minutes or until salmon flakes easily with fork.
  3. Meanwhile, cook and stir leeks in butter in medium skillet on medium heat for 5 minutes or until tender.
  4. Add remaining ingredients. Reduce heat to low; cook until cream cheese is completely melted, stirring frequently. Serve with the salmon.
  5. Serve with a hot steamed vegetable and whole grain rolls for an elegant dinner for four.

Prep Time: 15 min | Total Time: 22 min | Makes: 4 servings

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