NVDAILY.COM | Reader Recipes
Posted October 29, 2010 | Leave a comment
Herbed Cheese Stuffed Salmon
6 oz. fresh or frozen skinless
Thaw fish if frozen, rinse and pat dry. Preheat oven to 425º. Finely shred enough peel from lemon to make 2 tsp.; cut lemon in wedges and set aside. In small bowl combine semi -soft cheese and lemon peel. In top of each fish fillet from 1/2 in. from edge cut a pocket, taking care not to cut all the way through the fish (if fillet is thin, cut into the fish at an angle). Spoon cheese mixture into pockets; season fish with salt. Place in shallow baking pan. Set aside. In small bowl combine breadcrumbs, Parmesan cheeses, butter and pine nuts. Sprinkle over fillets, pressing lightly. Bake uncovered about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.
Charlene Brill - Wardensville, WV
Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137