20-Minute Skillet Salmon
4 (4 ounce) salmon fillets
1 cup fat-free milk
1/2 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 cups chopped cucumbers
2 tablespoons chopped fresh dill
2 cups hot cooked long-grain white rice
Heat large skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
Add milk and reduced-fat cream cheese to skillet; cook and stir until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.
Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.
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