Pecan-Crusted Salmon

Photo by Jennifer H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    small salmon fillets (1 lb.)

  • 2

    Tbsp. KRAFT SIGNATURE Balsamic Vinaigrette Dressing

  • 1/3

    cup finely chopped toasted pecans

  • 1/2

    cup (1/2 of 250-g tub) PHILADELPHIA Herb & Garlic Cream Cheese Spread

  • 1/4

    cup dry white wine

  • 2

    Tbsp. chopped fresh parsley

Directions

Preheat oven to 400ºF. Brush flesh side of salmon with dressing; press into pecans until evenly coated. Place, pecan-sides up, on foil-covered baking sheet. Bake 13 to 15 min. or until salmon flakes easily with fork. Meanwhile, beat cream cheese spread and wine in small saucepan with wire whisk until well blended. Cook on medium-low heat 3 to 5 min. or until cream cheese spread is completely melted and mixture is well blended, stirring frequently. Spoon cream cheese sauce evenly onto four serving plates; top with salmon. Sprinkle with parsley.

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