Cooking List, pt. XVIII : Baked Stuffed Salmon
- June
- 21
3:57 pm Cooking List, Dinner, Quick n' Easy, Seafood
Again, another salmon dish that I know everyone at home would enjoy. Pumpkin would probably not like the crust, but I could easily not add that one for her.
After all, no recipe is really carved in stone, right?
BAKED STUFFED SALMON
Ingredients
- 1 10-ounce bag fresh spinach leaves
- 1/2 cup cream cheese (about 4 ounces), room temperature
- 1/2 cup mascarpone cheese,* room temperature
- Pinch of ground nutmeg
- 8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
- Olive oil
- 2 2/3 cups fresh breadcrumbs from French bread with crust
- 1/2 cup (1 stick) butter, melted
- 1/2 cup freshly grated Parmesan cheese
Method
- Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl.
- Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture.
- Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)
- Preheat oven to 450°F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper.
- Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere.
- Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.
* Italian cream cheese sold at Italian markets and also at many supermarkets.
