RSS FeedMascarpone and Spinach Stuffed Salmon
(Serves 8)
Stuffed entrees make impressive presentations, and they often are surprisingly easy to prepare – just like this salmon. Mom liked to serve this at a spring or summer dinner party.
1 package (10 ounce) frozen chopped spinach
4 ounces cream cheese at room temperature
1/2 cup mascarpone cheese at room temperature
Pinch ground nutmeg
8 salmon fillets, skin on (6 to 8 ounces each, about 1 inch thick)
2 2/3 cups fresh French bread crumbs
1/2 cup butter, melted
1/2 cup freshly grated Parmesan cheese
Preheat oven to 450 degrees. Brush a rimmed baking sheet with olive oil.
Thaw spinach under running hot water. Drain, squeeze dry and place in a medium mixing bowl. Mix in cream cheese, mascarpone and ground nutmeg. Season to taste with salt and pepper. Set aside.
Make a cut in the center of the top side of each salmon fillet – making sure not to cut through the skin or all the way to the ends. This will create a shallow pocket. Fill each slit with an equal portion of the spinach mixture.
Place the fillets, skin side down, on the prepared baking sheet and season with salt and pepper. Mix breadcrumbs, melted butter and Parmesan cheese in a medium bowl. Top each fillet with the breadcrumb mixture, pressing down to adhere. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve immediately.
Make ahead: Salmon fillets can be stuffed earlier in the day, covered and refrigerated.
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