Salmon with Mustard-Cream Sauce

1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product

½ cup 25%-less-sodium chicken broth

3 tablespoons grainy Dijon mustard, divided

6 (4 ounce) salmon fillets, skin removed

Heat greased barbecue to medium heat.

Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.

Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.