Monday, April 13, 2009

Herbed Cheese Stuffed Salmon

My husband cooks once or twice each week (or at least tries to). What I love about these nights is that he picks the recipe, does all the shopping, and then (drum roll please) prepares it! He is a meticulous cook--sometimes his attention to details adds to the cook time but it is usually worth the wait. Below is one dish he made this week that will definitely work its way into our dinner time rotation. The great thing with this dish is that it can be simplified for my picky eaters' taste buds (a.k.a. made plain).

If you enjoy salmon, this recipe from the April 2009 issue of Better Homes and Gardens is terrific!
6 fresh or frozen salmon filets
2 tsp lemon zest
1 package of Aloutte herbed cheese (pick your favorite)
1 cup soft bread crumbs
1/3 cup shredded Parmesan cheese
1/4 cup melted butter
2 Tbsp. pine nuts, toasted

Preheat oven to 425 degrees. In a small bowl combine herbed cheese and lemon zest. Cut thawed salmon length wise to form a pocket (be sure not to cut through the fish). Spoon cheese mixture inside the pocket. Season fish with salt and place into a shallow (sprayed) baking dish. In a small bowl combine bread crumbs, melted butter, pine nuts, and Parmesan cheese. Sprinkle mixture over fish fillets. Bake, uncovered for 14 minutes or until salmon flakes when tested with a fork.

Serve with a green salad--delish!

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