Everyone has some cream cheese lying around their house. Most of us don't think of using it beyond shmearing it on bread or bagels. This is a great recipe for Pesach or year round that is simple and utilizes easy to find ingredients.
- Cook Time
- Prep Time
- 4 ServingsServings
- 8 ounce Temp Tee Whipped Cream Cheese
- 1/2 cup Lowfat milk
- 1 quart Cherry Tomatoes
- 3.5 ounce Sliced Shitake Mushrooms
- 2 cubes Frozen Basil
- 3 cubes Frozen garlic
- 2-3 pinch Salt
- 3 pinch black pepper
- 4 Salmon Fillets
- 2 tablespoon butter
Sprinkle Salmon liberally with salt and pepper. Broil in a toaster oven for 20 minutes or on low broil in a regular oven.
While the salmon cooks take the butter and melt in a saute pan. Add in garlic cubes, basil, tomatoes, mushrooms, salt and pepper. Saute till everything is coated and you are able to crush the cherry tomatoes with the back of a spoon. Give another mix after you've crushed all the tomatoes, then remove from the heat.Spoon the mixture into a bowl and set aside.
Take your cream cheese and milk in the same pan and whisk till smooth. Add back in the mushroom and tomato mixture and liberal pinches of salt and black pepper. Bring to a boil. Spoon over fish and serve immediately. If not serving right away make sure to reheat the sauce before serving.