- 1 tablespoon oil
- 4 (4 ounce) salmon fillets
- 1 cup fat-free milk
- 1/2 cup PHILADELPHIA Light Cream Cheese Spread
- 1/2 cup chopped cucumber
- 2 tablespoons chopped fresh dill weed
- Heat oil in large skillet on medium-high heat. Add salmon; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover with foil.
- Mix milk and cream cheese spread in skillet until well blended. Stir in cucumber and dill. Return salmon to skillet. Cook 2 min. or until heated through.