Pecan-Crusted Salmon

• 4 small salmon fillets (1 lb.)
• 2 Tbsp. Kraft Balsamic Vinaigrette Dressing
• 1/3 cup finely chopped toasted pecans
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1/4 cup dry white wine
• 2 Tbsp. chopped fresh parsley

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

salmon, pecans, philadelphia, white wine, parsley

Taken from www.kraftrecipes.com/recipes/pecan-crusted-salmon-107045.aspx (may not work)