Coconut-Curry Salmon

Ingredients

• 4 oz philadelphia cream cheese cubed softened ()
• 0.5 tsp pepper red crushed
• 2 tsp curry powder divided
• 2 Tbsp cilantro leaves fresh chopped
• 1 tsp ground cumin 
• 1  juice of lime 
• 13.5 oz lite coconut milk canned
• 2 tsp oil 
• 1 small onion sliced
• 0.8 lb plum tomatoes seeded chopped
• 1  bell pepper red cut into strips
• 1 lb skin-on salmon fillets 

Equipment

• frying pan
• baking sheet
• oven
• blender

Directions

1. Heat oven to 375F.
2. Blend first 4 ingredients and 1 tsp. curry powder in blender until smooth.
3. Place fish, skin-sides down, on baking sheet sprayed with cooking spray.
4. Mix lime juice and remaining curry powder; brush onto fish.
5. Bake 8 to 10 min. or until fish flakes easily with fork. Meanwhile, heat oil in large skillet on medium heat.
6. Add bell peppers, tomatoes and onions; cook 5 min., stirring frequently. Stir in coconut mixture; cook 5 min. or until heated through, stirring frequently. Stir in cilantro.
7. Serve fish with sauce.