This velvety and versatile sauce is also delicious served with chicken or other varieties of fish. For even more flavor, additional pesto could be brushed over the salmon before grilling.
4 salmon fillets (1 lb.) 2 Tbsp. olive oil 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 1/4 c. milk 2 Tbsp. pesto 1 Tbsp. finely chopped fresh parsley
What to do:
1. HEAT grill to medium heat. 2. BRUSH both sides of fish with oil; sprinkle with salt and pepper. Grill, skin-sides down, 10 min. or until fish flakes easily with fork. 3. MEANWHILE, cook cream cheese and milk in saucepan on medium heat 2-3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto. 4. SERVE fish topped with sauce and parsley.
KRAFT KITCHEN TIPS Special Extra: For added flavor, brush salmon with additional pesto instead of oil.
