Grilled Salmon with Creamy Pesto SauceFeatured by Brutocao Cellars in the Gold Wine Club.
4 (4 ounce salmon fillets)
2 Tbs. olive oil
4 oz. Philadelphia cream cheese, cubed
¼ cup milk
2 Tbs. pesto
1 Tbs. finely chopped fresh parsley
Heat grill to medium heat. Brush both sides of fish with oil. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.
Meanwhile, cook cream cheese and milk in saucepan on medium heat 2-3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto. Serve fish topped with sauce and parsley. Great with Fettuccini Alfredo and grilled asparagus spears.