4 ounces cream cheese
1/4 cup milk
3 tablespoons butter or margarine, divided
1 (8 ounce) package cream cheese, cubed
2 eggs
1 (1 ounce) envelope dry onion soup mix
1 cup shredded Cheddar cheese
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped green bell pepper
1/8 cup chopped green bell pepper
3/4 cup chopped green onion
1 teaspoon salt
In a medium mixing bowl, whip cream cheese until fluffy. Set aside.
In a small mixing bowl, mix together milk, butter, 1/4 cup of cream cheese, eggs, soup mix, cheese, onion, bell pepper, green bell pepper, green bell pepper, onion, salt and pepper.
Beat egg mixture on low speed until foamy, but do not beat. Fold into cream cheese mixture and spread over salmon filets in shallow dish.
Pour cheese mixture over salmon filets and toss to coat. Fold to arrange filets in the dish. Cover and refrigerate overnight.
When ready to serve, remove marinade from marinade and gently pat filets with remaining 1/4 cup butter mixture. Discard remaining marinade.