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gilana, tonight I tried a recipe from an issue of BHG that Mom gave me, with a few minor changes.
#65 Herbed Cheese-Stuffed Salmon
Ingredients
4 salmon fillets, at least 3/4" thick
2 tsp lemon zest
lemon wedges
5 oz. soft cheese (I used light Boursin with garlic & herbs)
1/2 cup bread crumbs (I used panko and those worked well; the original calls for soft crumbs)
1/3 cup grated Parmigiana
3 Tbsp melted butter
3 Tbsp toasted pine nuts
Directions
• Preheat oven to 425F
• Rinse fish, pat dry
• Zest the lemon (cut the rest into wedges) and combine zest with soft cheese
• Make a flap by cutting the salmon in half, lengthwise, stopping about 1/2" from the far edge
• Spread the cheese/lemon mixture on the inside of the fillets and replace the flap
• In a small bowl, combine crumbs, Parmigiana, butter and pine nuts; sprinkle over fish, pressing lightly.
• Bake, uncovered about 15 minutes, or until salmon flakes when tested with a fork
• Serve with lemon wedges
Served with rice pilaf mixed with spinach and roasted broccoli, this was a very tasty meal. I went ahead and used basil in the broccoli this time and it was the best yet.
gilana, tonight I tried a recipe from an issue of BHG that Mom gave me, with a few minor changes.#65 Herbed Cheese-Stuffed Salmon
Ingredients
4 salmon fillets, at least 3/4" thick
2 tsp lemon zest
lemon wedges
5 oz. soft cheese (I used light Boursin with garlic & herbs)
1/2 cup bread crumbs (I used panko and those worked well; the original calls for soft crumbs)
1/3 cup grated Parmigiana
3 Tbsp melted butter
3 Tbsp toasted pine nuts
Directions
• Preheat oven to 425F
• Rinse fish, pat dry
• Zest the lemon (cut the rest into wedges) and combine zest with soft cheese
• Make a flap by cutting the salmon in half, lengthwise, stopping about 1/2" from the far edge
• Spread the cheese/lemon mixture on the inside of the fillets and replace the flap
• In a small bowl, combine crumbs, Parmigiana, butter and pine nuts; sprinkle over fish, pressing lightly.
• Bake, uncovered about 15 minutes, or until salmon flakes when tested with a fork
• Serve with lemon wedges
Served with rice pilaf mixed with spinach and roasted broccoli, this was a very tasty meal. I went ahead and used basil in the broccoli this time and it was the best yet.
