Coconut-Curry Salmon - Walter Stewart's Market

Ingredients

• 1 can (13.5 oz.) lite coconut milk
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
• 1 tsp. ground cumin
• 1/2 tsp. crushed red pepper
• 2 tsp. curry powder, divided
• 4 skin-on salmon fillets (1 lb.)
• juice from 1 lime
• 2 tsp. oil
• 1 red bell pepper, cut into strips
• 3 plum tomatoes (3/4 lb.), seeded, chopped
• 1 small onion, cut lengthwise in half, then sliced crosswise
• 2 Tbsp. chopped fresh cilantro