Pecan-Crusted Salmon with a Creamy White Wine Sauce

Yield:

48 servings, 1 fish fillet (115 g) and 2 Tbsp. (30 mL) sauce each

Ingredients

Ingredients	Weights	Measures
salmon fillets (1/4 lb./115 g each)	12 lb. [5.4 kg] 1 lb. [450 g]	48 each 4 each [-]
Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette	12 fl oz [340 g] 1 fl oz [30 g]	1-1/2 cups [375 mL] 2 Tbsp. [30 mL]
pecans, toasted, finely chopped	15 oz. [425 g] 1-1/4 oz. [35 g]	1 qt. [1 L] 1/3 cup [75 mL]
Philadelphia Herb & Garlic Cream Cheese Spread	3 lb. [1.4 kg] 4 oz. [115 g]	1-1/2 qt. [1.5 L] 1/2 cup [125 mL]
dry white wine	24 fl oz [675 g] 2 fl oz [60 g]	3 cups [750 mL] 1/4 cup [60 mL]
fresh parsley, chopped	1-1/2 oz. [45 g] - [3.5 g]	1-1/2 cups [375 mL] 2 Tbsp. [30 mL]

Directions

BRUSH flesh side of each fillet with 1/2 Tbsp. dressing; top with nuts. Place, nut-side up, in parchment paper-lined full sheet pan (or in lined half-sheet pan for trial recipe). Refrigerate until ready to use.

BEAT cream cheese spread and wine in saucepan with whisk until well blended. Cook on medium-low heat until cream cheese is melted and mixture is well blended, stirring frequently. Keep warm in a bain marie.

FOR each serving: Bake 1 fish fillet in 400ºF-standard oven 13 to 15 min. or until fish flakes easily with fork.

LADLE 2 Tbsp. (30 mL) sauce onto serving plate; top with 1 fish fillet and 1/2 Tbsp. (7 mL) parsley.