Coconut-Curry Salmon:

Prep Time: 25 min

Total: 25 min

Servings Total: 4 servings

 

What you need:

1can (13.5 oz.) lite coconut milk

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened

1 tsp. ground cumin

½ tsp. crushed red pepper

2 tsp. curry powder, divided

4salmon fillets (1 lb.), with skins

Juice from 1 lime

2 tsp. oil

1red bell pepper, cut into strips

3plum tomatoes (3/4 lb.), seeded, chopped

1 small onion, cut lengthwise in half, then sliced crosswise

2 Tbsp. chopped fresh cilantro

 

Make Coconut-Curry Salmon:

HEAT oven to 375ºF.

BLEND first 4 ingredients and 1 tsp. curry powder in blender until smooth. Place fish, skin-sides down, on baking sheet sprayed with cooking spray. Mix lime juice and remaining curry powder; brush onto fish.

BAKE 8 to 10 min. or until fish flakes easily with fork. Meanwhile, heat oil in large skillet on medium heat. Add bell peppers, tomatoes and onions; cook 5 min., stirring frequently. Stir in coconut mixture; cook 5 min. or until heated through, stirring frequently. Stir in cilantro.

SERVE fish with sauce.