Pecan-Crusted Salmon with a Creamy White Wine Sauce

• 48 each skin-on salmon fillets (1/4 lb./115 g each)
• 1-1/2 cups Kraft Balsamic Vinaigrette Dressing
• 1 qt. pecans, toasted, finely chopped
• 1-1/2 qt. Philadelphia Herb & Garlic Cream Cheese Product
• 3 cups dry white wine
• 1-1/2 cups fresh parsley, chopped

1. Brush flesh side of each fillet with 1/2 Tbsp.
2. dressing; top with nuts.
3. Place, nut-side up, in parchment paper-lined full sheet pan (or in lined half-sheet pan for trial recipe).
4. Refrigerate until ready to use.
5. Beat cream cheese product and wine in saucepan with whisk until well blended.
6. Cook on medium-low heat until cream cheese is melted and mixture is well blended, stirring frequently.
7. Keep warm in a bain marie.
8. For each serving: Bake 1 fish fillet in 400 degrees F-standard oven 13 to 15 min.
9. or until fish flakes easily with fork.
10. Ladle 2 Tbsp.
11. (30 mL) sauce onto serving plate; top with 1 fish fillet and 1/2 Tbsp.
12. (7 mL) parsley.

skinon salmon, dressing, pecans, philadelphia, white wine, fresh parsley

Taken from www.kraftrecipes.com/recipes/pecan-crusted-salmon-a-creamy-white-wine-sauce-113167.aspx (may not work)