Place salmon on a cutting board. Soften cream cheese w/ skim milk and mix until smooth. Spread on salmon. Roll up, slice crosswise into 1/2-in. pinwheels, and place on 2 plates. Season the cucumber and tomato slices with salt and pepper, and divide between the plates.
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 179 (28%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||26 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 263.8mg||81 %|
|Sodium 176.6mg||6 %|
|Potassium 2157.6mg||57 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.4g|
|Protein 105.4g||151 %|
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Calories per serving: 634
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