Creamy Spinach-Stuffed Salmon

• 1-1/2 cups Philadelphia Herb & Garlic Cream Cheese Product
• 2-1/4 cups frozen chopped spinach, thawed, squeezed dry
• 1/4 cup fresh basil, chopped
• 1 Tbsp. ground nutmeg
• 12 each salmon fillets
• 1/2 cup fish stock
• 3/4 cup half-and-half

1. Mix cream cheese product, spinach, basil and nutmeg until well blended.
2. Cut 1-1/2-inch slit in one side of each fish filet.
3. Fill each pocket with 2 Tbsp.
4. (1 oz./30 g) of the cream cheese mixture.
5. Place fish in shallow baking pan.
6. Bake in 350 degrees F-standard oven 10 min.
7. or until fish flakes easily with fork.
8. Meanwhile, mix remaining cream cheese mixture with fish stock and cream in saucepan.
9. Bring just to boil, stirring frequently.
10. For each serving: Top each fillet with 2 Tbsp.
11. (30 mL) of the cream cheese sauce just before serving.

philadelphia, spinach, fresh basil, ground nutmeg, salmon, fish stock

Taken from www.kraftrecipes.com/recipes/creamy-spinach-stuffed-salmon-109169.aspx (may not work)