In this super quick preparation, salmon fillets are brushed with Dijon mustard and quickly grilled, then served with a creamy mustard sauce with herbs and garlic.
Ingredients:
1 (270 g) tub philadelphia herb & garlic cooking creme cream cheese product
½ cup 25%-less-sodium chicken broth
3 tablespoons grainy dijon mustard, divided
6 (4 ounce) salmon fillets, skin removed
Directions:
Heat greased barbecue to medium heat.
Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.
