herbed cheese stuffed salmon
(1 rating)
I also found this in a Better Homes and Gardens magazine.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For herbed cheese stuffed salmon
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66 ounce fresh or frozen skinless salmon fillets
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1lemon
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15-2 ounce container semisoft cheese with garlic and herbs
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sea salt or salt (your own taste amount)
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1 csoft bread crumbs
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1/3 cfreshly shredded parmesan cheese
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1/4 cbutter (melted)
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2 Tbsppine nuts (toasted)
How To Make herbed cheese stuffed salmon
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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.
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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)
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3Spoon cheese mixture into pockets. Season fish with salt. Place in shallow baking pan. Set aside.
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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.
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