HERBED CHEESE STUFFED SALMON
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- 6 ounce fresh or frozen skinless salmon fillets
- 5-2 ounce container semisoft cheese with garlic and herbs
- sea salt or salt (your own taste amount)
- 1 c
- soft bread crumbs
- 1/3 c
- freshly shredded parmesan cheese
- 1/4 c
- butter (melted)
- 2 Tbsp
- pine nuts (toasted)
1Thaw fish, if frozen. Rinse fish pat dry. Preheat oven to 425 degrees. Finely shred enough peel from lemon to make 2 teaspoons.,cut lemon in wedges and set aside.
2In small bowl combine semisoft cheese and lemon peel. In top of each fillet, from about 1/2 inch from one edge, cut a pocket, taking care not to cut all the way through the fish. (If fish is thin, cut at an angle)
3Spoon cheese mixture into pockets. Season fish with salt. Place in shallow baking pan. Set aside.
4In small bowl combine bread crumbs, parmesan cheese,butter, and pine nuts; sprinkle over fillets, pressing lightly bake uncovered. about 14 minutes or until salmon flakes when tested with fork. Serve with lemon wedges.