A recipe from the Sneaky Kitchen
1 lb. boneless salmon fillets
2 T. olive oil
salt & pepper to taste
3/4 C. fat free milk
4 oz. (1/2-8 oz pkg.) Neufchatel or Lite Cream Cheese
1/2 med cucumber, peeled
1 green onion, finely chopped
2 Tbsp. chopped fresh dill or 1 Tbsp. dried
Extra sprigs dill or parsley for garnish
Place chopped (or dried) dill in milk to develop the flavor.
Take cheese out of fridge to soften & warm. Seed & chop
cucumber finely; place in plastic colander or sieve to drain.
Salt & pepper filets. Heat oil & sauté salmon on medium-high heat until it
flakes easily. Remove to warmed serving plates.
Add chopped onion to skillet & stir briefly; add
cream cheese & mash to partially melt. Add milk with dill little
by little; stir until smooth & almost to a boil. Add cucumber & blend. Remove from heat
& pour over salmon portions.
Garnish with dill sprigs, or fresh parsley if you used dried dill. (This recipe can also be used for chicken breast filets.)