Herb Cheese-Stuffed Salmon

Jessie's photo

Friday nights are typically date nights around here (either in-house or out and about).  This was a great meal for a date at home.  It tasted special but wasn't difficult to put together.  I cut the recipe in half and had plenty of filling and topping to make two fillets, which we thoroughly enjoyed eating without having to share a single bite with our littles!

6 (6 ounce) salmon fillets, skinless

1 lemon

5 1/4 ounces spreadable cheese with garlic and herbs (I used Boursin)

sea salt

1 cup soft breadcrumbs (about 1 1/2 slices)

1/3 cup parmesan cheese, freshly shredded (1/1/2 oz)

1/4 cup butter, melted

2 tablespoons pine nuts, toasted

Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425.

Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside.

In small bowl combine semisoft cheese and lemon peel.

In top of each fillet, from about 1/2 inch from one end, cut a pocket, taking care not to cut all the way through the fish. (If the fish is thin, cut into the fish at an angle).  Spoon cheese mixture into pockets. Season fish with salt Place in baking pan and set aside.

In 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 a fork. Serve with lemon wedges.