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
5 1/4 ounces spreadable cheese with garlic and herbs
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.