Friday, July 3, 2009

Herbed Cheese-Stuffed Salmon

My mother-n-law Jane was raving about this dish so I cooked it for my mom and aunt's visit. It was a hit!

6 (6 ounce) salmon fillets, skinless
1 lemon
5 1/4 ounces spreadable cheese with garlic and herbs
sea salt
1 cup soft breadcrumbs (about 1 1/2 slices)
1/3 cup parmesan cheese, freshly shredded (1/1/2 oz)
1/4 cup butter, melted
2 tablespoons pine nuts, toasted

1Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425.
2Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside.
3In small bowl combine semisoft cheese and lemon peel.
4In top of each fillet, from about 1/2 inch from one end, cut a pocket, taking care not to cut all the way through the fish. (If the fish is thin, cut into the fish at an angle).
5Spoon cheese mixture into pockets. Season fish with salt Place in baking pan and set aside.
6In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly.
7Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.


Abby Green said...

Just made this...delicious!!

Angela said...

Thanks for suggesting this one . . . we both loved it!!

Angela said...

Now that I've thought more about it, let me be more specific . . . the dish tasted very fancy, but was fairly easy to put together. I was nervous about the "pockets", but had no problem cutting and stuffing and the results were so good!


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