1 Tbsp butter
1 6 oz fresh salmon filet
1 pkg. Philadelphia Cream Cheese
1 small shallot, finely minced
3 small garlic cloves, pressed
2 tsp lemon juice
1 Tbsp chopped green onion, divided
1 Tbsp chopped red bell pepper
2 tsp salt
1/4 tsp ground black pepper
1/2 tsp red pepper
1/4 tsp white pepper
1. Melt butter in saute pan and set salmon filet in the melted butter. Cook on medium heat until skin is crispy enough to pull the skin off easily. Remove the skin after it becomes crispy, then turn the filet over.
2. After turning the salmon over I like to break it up a bit to allow it to cook all the way through(so it is not translucent anywhere). If I were eating it for an entree I would cook it much less.
3. When it is cooked through, put the salmon in food processor with all other ingredients (Except 1 Tbsp chopped onion). Pulse several times and turn on for a minute or two until all is mixed to a mousse consistency. Turn into bowl and top with the rest of the green onion. Serve with favorite crackers. Savor!